Baltic Stuffed Potatoes Recipes

CHEESY STUFFED BAKED POTATOES

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.

BACON 'N' CHEESE STUFFED POTATOES

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.

CREAMY STUFFED BAKED POTATOES

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.

NORWEGIAN STUFFED POTATO PATTIES - FYLTE POTETFRIKADELLER

Steps:

• In a large bowl, mash the boiled potatoes together with the butter, then stir in the egg, flour, salt, and pepper and mix well.
• From the potato mixture form 16 thin, flat patties.
• In a food processor, whir together the ham, onion, garlic, parsley, and Dijon until filling mixture is well-chopped and incorporated.
• Spread the filling on 8 of the patties and then use remaining patties to top the filling; press the edges together well.
• In a skillet, heat the oil and butter together, then brown the patties on each side (turning only once) until golden.
• Serve them hot with tomato sauce and toast.

BALTIC STUFFED POTATOES

Steps:

• Preheat the oven to 350 degrees.
• Pierce the potatoes and bake them for 1 to 1 1/2 hours, or until cooked.
• Remove from the oven.
• When cool enough to handle, halve them and coop the potato flesh out into a bowl, leaving 3/4 inch shells.
• Season the shells with salt and pepper and keep to one side.
• In a small saute pan, melt the butter and fry the shallots, garlic and mushrooms until slightly colored, about 10 minutes.
• Mash the potato pulp well, adding the sauteed mushrooms, sour cream and tarragon.
• Season to taste and mix thoroughly.
• Stuff the mixture back into the potato shells, piling it high.
• Bake in the same hot oven until the potatoes are golden in color, about 15 to 20 minutes.