Best 4 Super Stuffed Potatoes Recipes

SUPER-STUFFED MEXICAN POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.

SUPER-STUFFED BAKED POTATOES

Steps:

• Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
• Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
• Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
• Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

SUPER-STUFFED BAKED POTATOES

Steps:

• Preheat oven to 475°F.
• Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
• Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
• Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
• In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
• In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
• Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

SUPER STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 16-18 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with cottage cheese. Stir in the ham, mozzarella cheese and green pepper. Spoon into potato shells (shells will be full). Return to the microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until heated through.