POTATO STUFFING
This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 344mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
GARDEN STUFFED BAKED POTATOES
This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these.
Provided by Hallie Guilfoyle
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
- Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
- Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
- Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
- Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 71 g, Cholesterol 23.4 mg, Fat 25.3 g, Fiber 10.7 g, Protein 10.2 g, SaturatedFat 6.6 g, Sodium 368.9 mg, Sugar 5.8 g
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g 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
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 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
BAKED POTATO STUFFING
This is courtesy of the Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Contest hosted at our local fair last week. This was the first place winning recipe. With the holidays around the corner, I thought it was a perfect time to post. This is always a huge hit and I always get asked for the recipe....it is sooo easy and very flavorful; you don't really need gravy over these potatoes. When I double this for a larger crowd, this fits nicely in a 13x9 casserole dish.
Provided by TheDancingCook
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats (this will just make the soft cubes a little more done); remove when oven is done preheating.
- In a large saucepan, bring butter, water and salt to a boil; remove.
- Add milk and potato flakes, mix well.
- Stir in 3 cups of croutons, celery and Hidden Valley mix.
- Transfer to casserole dish and top with remaining croutons; bake at 350 degrees for 35-40 minutes.
- *If using cheese, remove from oven and add cheese; return to oven until cheese is melted.
Nutrition Facts : Calories 300.3, Fat 19.9, SaturatedFat 12.2, Cholesterol 52.2, Sodium 265.2, Carbohydrate 26.7, Fiber 2.1, Sugar 0.8, Protein 4.8
SUPER-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
- Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
- Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.
Nutrition Facts : Calories 757 calorie, Fat 49 grams, SaturatedFat 24 grams, Cholesterol 133 milligrams, Sodium 1291 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 27 grams
BAKED STUFFED POTATOES WITH ROASTED GARLIC
Look for baby Yukon Gold potatoes that are about 1 1/2 inches in diameter. If you can't find them, try small boiling potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 36
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
- Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
- Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
- Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
- Bring to room temperature, and bake just before serving.
IRISH STUFFED BAKED POTATO
A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.
Provided by Jan Mowbray
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
- Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
- Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 38.2 g, Cholesterol 79.1 mg, Fat 33.5 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 17.4 g, Sodium 544.8 mg, Sugar 5 g
SAUSAGE STUFFED BAKED POTATOES
This potato is really a meal in itself. Stuffed with sausage and cheese, it makes an easy hot meal to enjoy right out of the oven or at room temperature. This recipe is from the Liquor Control Board of Ontario's Food & Drink Magazine, Holiday 2007 issue.
Provided by Chef Regina V. Smith
Categories One Dish Meal
Time 1h9m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
- Preheat oven to 400°F.
- Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
- Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
- Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
MASHED POTATO STUFFING
It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts :
POTATO STUFFING
Make and share this Potato Stuffing recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 1 batch
Number Of Ingredients 9
Steps:
- Put egg into mashed potatoes and mix well.
- Melt margarine in large skillet and saute onions and celery.
- Stir in the bread crumbs to toast for a few minutes.
- Add other ingredients together and combine with potato mixture. Mix thoroughly.
- Put in margarine greased bread pans.
- Bake at 350 degrees for 1 hour.
- Note: You can toast bread crumbs in oven instead of putting in skillet.
Nutrition Facts : Calories 2265.4, Fat 50.9, SaturatedFat 11.6, Cholesterol 186, Sodium 5889.6, Carbohydrate 376.1, Fiber 28.9, Sugar 34.9, Protein 72
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