Best 5 Wonderful Stuffed Potatoes Recipes
**Tantalizing Stuffed Potatoes: A Culinary Journey of Flavors and Textures**
Embark on a delightful culinary adventure with our enticing stuffed potato recipes, promising an explosion of flavors and textures that will tantalize your taste buds. Discover a symphony of savory fillings nestled within fluffy, golden-brown potato skins, creating a harmonious balance of crispy and soft textures. From classic comfort food to innovative gourmet creations, our curated collection of recipes caters to every palate and occasion. Indulge in the timeless allure of cheese- and bacon-stuffed potatoes, where melted cheese and crispy bacon bits dance together in perfect harmony. Explore the vibrant flavors of Mexican-inspired stuffed potatoes, bursting with a medley of spices, beans, and zesty salsa. Delight in the elegant sophistication of spinach and artichoke-stuffed potatoes, where creamy spinach and tender artichoke hearts unite in a symphony of flavors. Each recipe offers a unique culinary experience, guaranteeing a satisfying and memorable meal.
STUFFED BAKED POTATOES
From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.
Provided by Juenessa
Categories Potato
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400° for 1 hour or until tender.
- Reduce heat to 375°.
- Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
- In a large mixing bowl, beat the pulp with butter.
- Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic.
- Spoon into potato shells.
- Sprinkle with remaining cheese.
- Place on a baking sheet.
- Bake for 15-20 minutes or until heated through.
- Top with bacon and green onions.
Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5
DOUBLE STUFFED POTATOES WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
CREAMY STUFFED BAKED POTATOES
My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 45 minutes, or until cooked through.
- Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
- To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
- Bake for another 30 minutes, or until heated through.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
WONDERFUL STUFFED POTATOES
Adopted 2/10/06 Note Make at your own risk until I make it. Yeah I know.. I am behind schedule but it was too hot to make. 8/06
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
- Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
- Mix in by hand remaining ingredients except Parmesan cheese.
- Spoon mixture into potato shells.
- Sprinkle top with 1/4 teaspoon Parmesan cheese.
- Place on baking sheet and return to oven.
- Bake 15-20 minutes or until tops are golden brown.
Tips:
- Use a variety of potato types to create different flavors and textures. For example, russet potatoes are fluffy and ideal for baking, while Yukon Gold potatoes are creamy and perfect for mashing.
- Prick the potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
- Bake the potatoes until they are tender when pierced with a fork, about 1 hour. You can tell it is done when the skin starts to shrivel.
- Let the potatoes cool slightly before handling them. This will prevent them from falling apart.
- Scoop out the potato flesh, leaving a 1/4-inch border. Don't scoop out too much of the potato because you need enough to hold the filling.
- Mash the potato flesh with butter, milk, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Fill the potato skins with the mashed potato mixture and top with your favorite toppings. Some popular toppings include cheese, sour cream, chili, and bacon.
- Bake the potatoes until the toppings are melted and bubbly, about 15 minutes.
Conclusion:
With the right techniques and a little creativity, you can enjoy different mouthwatering versions of stuffed potatoes. So, next time you have a potato dish in mind, consider trying the stuffed variety.
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