Baja Stuffed Potatoes Recipes

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STUFFED POTATOES



Stuffed Potatoes image

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

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

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

STUFFED JACKET POTATOES



Stuffed jacket potatoes image

A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching

Provided by Good Food team

Categories     Side dish, Snack

Time 1h35m

Number Of Ingredients 5

4 medium potatoes
100g strong cheddar, grated, plus extra for topping
100g sweetcorn
100g mixed pepper, diced
small handful fresh herbs, such as oregano, basil, coriander, dill or thyme

Steps:

  • Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
  • Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
  • To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
  • Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
  • Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.

Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

BAJA STUFFED POTATOES



Baja Stuffed Potatoes image

Make and share this Baja Stuffed Potatoes recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded monterey jack pepper cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chili peppers, drained

Steps:

  • Preheat oven to 400 degrees F
  • Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
  • Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
  • When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell.
  • Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.
  • Bake for 15 minutes, or until cheese is melted and golden brown.

Nutrition Facts : Calories 449.9, Fat 22.1, SaturatedFat 10.2, Cholesterol 37.8, Sodium 536.2, Carbohydrate 54, Fiber 3.3, Sugar 3.4, Protein 13.8

STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

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

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
crumbled cooked bacon
chopped green onion

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

BACON 'N' CHEESE STUFFED POTATOES



Bacon 'n' Cheese Stuffed Potatoes image

Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup butter, cubed
1 cup sour cream
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 to 4 green onions, sliced

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

Nutrition Facts :

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

STUFFED BABY POTATOES



Stuffed Baby Potatoes image

Provided by Marge Perry

Categories     Cheese     Potato     turkey     Appetizer     Bake     Super Bowl     Kid-Friendly     Low Cal     Cheddar     Bacon     Poker/Game Night     Self     Sugar Conscious     Small Plates

Yield Makes 20 potatoes

Number Of Ingredients 12

2 pounds (about 20) baby red potatoes
4 slices center-cut bacon
12 ounces ground turkey (93 percent lean)
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup whole milk
2/3 cup shredded reduced-fat cheddar, divided
Vegetable oil cooking spray

Steps:

  • Heat oven to 400°F. Place potatoes in a large saucepan; fill with enough cold water to cover. Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes. Drain and set aside. In a large nonstick skillet, cook bacon over medium-high heat; transfer to a paper-towel-lined plate; let cool and break into small pieces. In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper. Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes. When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each. Scoop out flesh and place in a bowl; add milk to bowl and mash. Stir in turkey mixture, bacon and 1/3 cup cheddar; spoon evenly into potato skins. Top with remaining 1/3 cup cheddar. Coat a baking pan with cooking spray. Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.

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