STUFFED BAKED ZUCCHINI
A baked zucchini rind stuffed with a mixture slightly reminiscent of a twice-baked potato or stuffed pepper.
Provided by Rachel Traff
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
- Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
- Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 28.2 g, Cholesterol 140.9 mg, Fat 47.8 g, Fiber 3.8 g, Protein 27.3 g, SaturatedFat 27.6 g, Sodium 686.7 mg, Sugar 5 g
ZUCCHINI TWICE-BAKED POTATOES
Flecks of zucchini add pretty color to these potatoes. My mother prepared them each Christmas when I was young. Now my brothers, sister and I rely on the recipe. -Mary Maxeiner, Lakewood, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 400° for 50-75 minutes or until tender. Cool until easy to handle. Reduce heat to 350°. In a large skillet, saute zucchini and onion in 1 tablespoon butter until tender. Drain and set aside., Scoop out the potato pulp, leaving a thin shell; place pulp in a bowl and mash. Add the sour cream, salt, pepper and remaining butter; mash. Stir in zucchini mixture. Spoon into potato shells. Sprinkle with cheese. , Place on a baking sheet. Bake at 20-25 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 170 calories, Fat 10g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 406mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO STUFFED ZUCCHINI
Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything.
Provided by SarasotaCook
Categories Potato
Time 1h10m
Yield 8 Zucchini halves, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Note -- Potatoes -- Well, you can use some leftover mashed potatoes, you can even buy deli mashed or even the frozen mashed. You could always use even Hungry Jack boxed for this although that would be my last choice.
- Personally I would peel a couple of russet potatoes, dice and put in a bowl with a teaspoon of water, cover with plastic wrap and microwave for 5 minutes until soft. Mash and add some milk/cream/broth and some butter and you have fresh potatoes. Just make 2 cups and set to the side in a medium size bowl.
- Zucchini -- Cut the ends off and cut lengthwise. Scoop out the seeds and discard them. Then scoop out some of the pulp, and keep about 8 tablespoons to mix with the potatoes. Make sure to scoop out enough pulp so you can stuff with the filling. If the the zucchini doesn't sit flat, just cut a little piece off the bottom so it can set flat. Add the 8 tablespoons of the zucchini pulp to the potatoes.
- Bacon -- In a small saute pan, cook the bacon until golden brown. Remove to a paper towel to drain and set to the side and then add to the potatoes and zucchini mix.
- Onion -- In the same pan with 1 teaspoon of the bacon drippings, cook the onion and garlic until lightly brown, just a couple of minutes. Remove and add that to the bowl with the potatoes, zucchini, and bacon.
- Stuffing -- Mix the the potatoes, zucchini, onion and bacon well, add any salt and pepper if necessary and add the parsley and mozzarella cheese. Stuff each zucchini half.
- Topping -- To seed the tomatoes, simple cut the plum tomatoes in half and then squeeze. Most of seeds should just fall out. Then chop. This way you get rid of the bitter seeds and most of the juice.
- Add the tomatoes, bread crumbs, parmesan cheese and olive oil in a small bowl until well combined. Top each zucchini with the breadcrumb, tomato and cheese mixture.
- Bake at 375 for 30-40 minutes until the zucchini is tender and the bread crumbs are golden brown.
THE ABSOLUTE BEST EVER TWICE BAKED POTATOES
The best ever twice baked potatoes recipe! The seasoning salt is what makes these scrumptious!
Provided by Karlynn Johnston
Categories Appetizer
Time 1h40m
Number Of Ingredients 10
Steps:
- Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
- Start your bacon cooking, chop it into little slices and cook in a pan.
- Slice the potatoes in half when they are cool enough to handle.
- Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
- Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
- Add milk until they are the perfect texture for your palate.
- Mix in the seasoning salt and pepper.
- Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
- Add in green onion to taste, start with a 1/4 cup.
- Stuff the potatoes with the filling and add the rest of the cheese on top.
- Bake at 350 degrees for 15 minutes.
- Serve these with sour cream sprinkled with a little seasoning salt.
Nutrition Facts : ServingSize 8 g, Calories 384 kcal, Carbohydrate 21 g, Protein 9 g, Fat 29 g, SaturatedFat 16 g, Cholesterol 77 mg, Sodium 507 mg, Fiber 1 g, Sugar 2 g
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.
ULTIMATE TWICE BAKED POTATOES
I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.
Provided by PONYGIRL64
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
- Bake for another 15 minutes.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g
TWICE BAKED POTATOES (STUFFED JACKET POTATOES)
Recipe video above. Baked potatoes stuffed with a creamy, cheesy, mashed potato filling hit with salty pops of bacon. Think of it as the spud love-child of jacket potatoes and mashed potato! This is pretty much every cheese lovin,' carb monster's dream come true. Dainty food this ain't - this is proper comfort food, turned up to 11!Serve it as a side, or as a meal.
Provided by Nagi
Categories Main Potato Side Dish
Number Of Ingredients 12
Steps:
- Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).
- Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.
- Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)
- Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.
- Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.
- Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)
- Lower oven: Turn oven down to 200°C / 390°F (180°C fan).
- Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.
- Mash potato: Place potato flesh in a bowl and mash while hot until smooth.
- Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.
- Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.
- Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.
- Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.
Nutrition Facts : Calories 430 kcal, Carbohydrate 27 g, Protein 10 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 75 mg, Sodium 486 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BAKED POTATOES AND ZUCCHINI
These Baked Potatoes and Zucchini are an easy one-tray side dish that's tasty and simple. You'll love the boost of flavor these vegetables get from the homemade sauce in this recipe.
Provided by Tania Sheff
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- In a small bowl, whisk all of the sauce ingredients together thoroughly. Then set them aside.
- Place the diced potatoes into a medium mixing bowl and pour half of the sauce over them. Mix well. Then transfer the potatoes to a parchment-lined baking tray and bake at 400°F for 20 minutes.
- Meanwhile, place the diced zucchini into the same mixing bowl (no need to wash it). Add the rest of the sauce and mix well.
- After 20 minutes, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and return the tray to the oven for another 25-30 minutes, or until the potatoes are golden and the zucchini have softened and cooked through.
Nutrition Facts : Calories 317 kcal, Carbohydrate 43 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 584 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving
SPINACH STUFFED ZUCCHINI BOATS
A delicious blend of zucchini pulp, cheddar cheese, sour cream, onions, salt, pepper, spinach, and chicken flavored stuffing mix. Stuffed inside of freshly cooked zucchini shells. A great summer side dish!
Provided by Michelle Poepping
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.Rinse and dry the zucchini. Cut the zucchini long ways in half. Brush the outer layer of the zucchini with olive oil. Sprinkle with salt and pepper. Line a baking sheet with parchment paper, and lightly grease the paper. Place the zucchini cut-side down on a baking sheet.Bake for 15 minutes or until the zucchini is tender.
- After the zucchini shells have baked, using a spoon, scoop out the zucchini pulp keeping the shells intact, and set aside the pulp in a separate bowl.
- Reduce the oven heat to 350 degrees. In a large skillet, melt the butter over medium heat.Add the diced onion and cook for about 5 minutes. Add to the skillet the stuffing mix, spinach, sour cream, cheddar cheese, and zucchini pulp. Add salt and pepper to taste. Mix well. Cook for 3 minutes longer.
- Spoon the mixture into the cooked zucchini shells. Place on the baking sheet again on the parchment paper, and bake for 15-20 minutes or until fully heated.Enjoy!
Nutrition Facts : Calories 463 kcal, ServingSize 1 serving
LEBANESE: STUFFED ZUCCHINI, POTATOES, & CABBAGE
A recipe from my mother-in-law who is an excellent cook! Of this recipe she says, "A dollop of plain *real* yogurt on top of each serving is relished by the Lebanese."
Provided by GeeWhiz
Categories Rice
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine the rice, tomato sauce, allspice, cinnamon, ground meat, salt and pepper.
- Stuff the zucchini and potatoes with the meat mixture.
- Roll remainder of meat mixture in the blanched cabbage leaves (cigarette style); about 1 - 2 T each.
- In a large pot put 1/2 of the rolled cabbage leaves flat on the bottom.
- Place beef bone on top of cabbage.
- Next, layer the zucchini, then potatoes, then the remainder of the cabbage rolls.
- Top with tomatoes and water.
- Cook, covered, over medium heat for about 25 minutes.
Nutrition Facts : Calories 228.4, Fat 0.9, SaturatedFat 0.2, Sodium 739.3, Carbohydrate 51, Fiber 9.4, Sugar 12.4, Protein 8.7
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- Beat the cream cheese and sugar with an electric mixer until well blended. Add the eggs one at a time and blend, scraping the sides and bottom of the bowl as you go. Mix in the canola oil and the vanilla.
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- Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
- Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack. Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.
- While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1/2 cup cheese, and salt and pepper to taste.
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