Baked Potatoes Stuffed With Corn Recipes

CORN MASHED POTATOES

Steps:

• Place the potatoes in a large pot, cover with cold water and season with salt. Bring to a boil, reduce the heat to medium and simmer until tender, about 20 minutes. Drain well, then cool slightly. Return the potatoes to the pot and, using a masher, mash the potatoes.
• Meanwhile, melt the butter in medium, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and corn and saute about 5 minutes. Season with salt and pepper. Add the cream and cook over medium-low heat for 3 minutes longer.
• Add the sauteed corn to the mashed potatoes and stir to combine until the liquid is fully absorbed. Season with salt and pepper. Serve immediately.

CORNED BEEF BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

CORN-STUFFED BAKED POTATOES

Steps:

• Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
• Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
• Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
• Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
• Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

BAKED POTATOES STUFFED WITH CORN

Steps:

• 1. Preheat the oven to 375°. Bake the potatoes until soft when tested with a knife, about 1 hour. Leave the oven on. While still warm but cool enough to handle, cut the top third off each potato horizontally. Scoop out the potato in the bottom section and put into a large bowl. Save the shells. 2. Mash the potatoes with the butter and milk. Mix in the cooked corn, cheese, salt, and pepper. Stuff the potato shells equally with the mashed potato mixture. Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

IRISH POTATOES STUFFED WITH CORNED BEEF:

Steps:

• Scrub potatoes well; prick with fork in several places. Bake at 375°F for 1 to 1 1/4 hours or until easily pierced with fork.
• Meanwhile, melt 2 Tablespoons butter in small saucepan. Saute onion and green pepper until tender.
• When potatoes are cool enough to handle, remove thin slice from top of each potato. Scoop out inside of potato, leaving 1/4 inch thick shell. Place potato pulp in mixing bowl with remaining 2 Tablespoons butter. Beat, adding enough milk to make stiff mashed potato mixture. Add Worcestershire sauce, corned beef, onion, green pepper, and butter in which they were cooked; mix well. Add salt and pepper to taste. Fill potato shells with mixture, make a well in top of each potato. Bake at 350°F for 30 minutes.
• Meanwhile, combine water and 1 teaspoon salt in medium saucepan; bring to boil. Add vinegar to boiling water. Break eggs, 1 at a time, into sauce dish; slide into boiling water. Poach eggs to desired degree of doneness.
• Place 1 poached egg in well on top of each potato. Garnish with parsley. Serve. Makes 4 servings.
• NOTE: The stuffed potatoes can be prepared a day in advance and refrigerated until baking time. Allow a few extra minutes to heat.
• Irish Cooking.

SCALLOPED POTATOES WITH CORN

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Place potatoes (from scalloped potato boxes), frozen corn and Parmesan cheese in baking dish.
• In 3-quart saucepan, heat water to boiling; stir in sauce mixes (from scalloped potato boxes); stir with whisk until sauce mix is dissolved. Stir in half-and-half. Pour over potatoes and corn in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
• Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes and corn; sprinkle topping over potatoes. Bake 7 to 10 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
• While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
• Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
• Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.