PARMESAN AND BROCCOLI STUFFED POTATOES
This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.
Provided by Janice Unfried
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g
SMASHED POTATOES AND BROCCOLI
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
- Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.
BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
BROCCOLI POTATO SUPREME
My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! -Jane Birch, Edison, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned., In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.
Nutrition Facts : Calories 276 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 605mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
BROCCOLI-STUFFED POTATOES
Fat-free yogurt and broccoli make a better-for-you stuffing in delicious twice-baked potatoes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Pierce potatoes several times with fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.
- When potatoes are cool enough to handle, cut each potato in half lengthwise. Scoop out inside into medium bowl, leaving a thin shell. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain.
- Beat in yogurt, onion, salt and pepper until light and fluffy. Stir in broccoli and pimientos. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.
- Increase oven temperature to 450°F. Bake uncovered about 10 minutes or until hot.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
BROCCOLI AND SHRIMP-STUFFED POTATOES
This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!
Provided by Kim127
Categories One Dish Meal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
- Set aside.
- In a 10-inch skillet, heat oil over medium heat.
- Add the onion and cook for 5-7 minutes until golden.
- Add the garlic and broccoli and cook, stirring, for 1 minute.
- Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
- When cool enough to handle, halve the potatoes lengthwise.
- Scoop out the flesh into a bowl, leaving a thin shell.
- Mash the potato.
- Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
- Stir gently until mixture is combined.
- Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
- Spoon any leftover filling around the potato shells.
- Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
- Bake in oven for 15-20 minutes, until heated through.
Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9
BROCCOLI STUFFED BAKED POTATOES
Steps:
- Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
BROCCOLI-STUFFED POTATOES
This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.
Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.
SHRIMP STUFFED POTATOES
I saw Paula Deen make this on her show and it looked DELICIOUS! So I had to try it. I made only 2 potatoes and had to adjust the recipe accordingly and it still was delicious!
Provided by cooking_geek
Categories Potato
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides.
- Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
- Place the butter in a large bowl.
- Remove the potatoes from the oven and slice each potato in half.
- Gently scoop out the potato and place in the bowl.
- Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper.
- Fold the shrimp and both cheeses into the mixture.
- Gently stuff the mixture back into the potato shells, making sure not to break them.
- Pile the mixture as high as you can on top of the potato shells.
- Sprinkle each potato with cheese and paprika for color.
- Bake in the oven for approximately 20 to 30 minutes until browned on top.
Nutrition Facts : Calories 951, Fat 56.5, SaturatedFat 35.2, Cholesterol 294.8, Sodium 776.8, Carbohydrate 68.5, Fiber 8.1, Sugar 3.4, Protein 44.4
SHRIMP BOIL STUFFED POTATOES RECIPE BY TASTY
Here's what you need: medium russet potatoes, olive oil, kosher salt, sour cream, Tasty™ Jazzy Seasoning Mix, shrimps, unsalted butter, red onion, celery stalk, frozen corn, grated cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, toss the shrimp with the Tasty™ Jazzy Seasoning Mix and 1 teaspoon of olive oil until well coated. Set in the refrigerator to marinate while the potatoes cook.
- Prick the potatoes all over with a fork, this allows the steam to escape as they cook. Drizzle with 1 teaspoon of olive oil and a pinch of salt and rub to coat all over. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water. Microwave at full power for 5 minutes. Check for doneness, if still tough, flip over and cook for an additional 5 minutes at full power. Continue to cook in 1-minute intervals until all the potatoes are fork tender.
- Using a paring knife, cut off a third of each potato lengthwise and scoop the flesh into a large bowl, leaving a ¼-inch thick shell. Discard the skin from the smaller potato trimmings.
- Add the sour cream to the potato flesh and mash until no clumps remain.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a medium saucepan over medium-high heat. Add the red onion, celery, corn and sauté for 5-7 minutes, until tender. Push the vegetables to one side of the pan, then add the shrimp to the other side. Cook the shrimp for 1-2 minutes on each side, until just cooked through.
- Add the shrimp and vegetables to the bowl with the mashed potatoes, along with half of the cheddar cheese. Gently mix to combine.
- Spoon the filling into the potato skins and top with the remaining cheddar cheese.
- Bake for 5-7 minutes, until the cheese is melted and lightly browned.
- Transfer the potatoes to a serving plate and serve.
- Enjoy!
Nutrition Facts : Calories 631 calories, Carbohydrate 61 grams, Fat 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams
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