OVER-STUFFED CARBONARA BAKED POTATOES
Fill russets with bacon-Parmesan mashed potatoes and bake an egg right on top.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
- Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
- Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
- Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
- Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
- Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
- To serve, top each potato with the scallion greens and remaining bacon and serve immediately.
OVER-STUFFED CARBONARA BAKED POTATOES
Fill russets with bacon-Parmesan mashed potatoes and bake an egg right on top.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
- Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
- Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
- Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
- Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
- Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
- To serve, top each potato with the scallion greens and remaining bacon and serve immediately.
OVER-STUFFED CARBONARA BAKED POTATOES
Provided by Food Network
Time 50m
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
- Pierce the potatoes all over with a fork and microwave on high for 15 to 20 minutes, rotating each potato a few times. The potatoes are done once a toothpick or skewer easily pierces the flesh. Allow the potatoes to cool for 5 minutes.
- Meanwhile, lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer the bacon to a paper-towel-lined plate to drain (reserve the drippings in the skillet), then finely chop.
- Return the skillet with the bacon drippings to medium heat and stir in the half-and-half, a pinch of salt and 1/2 teaspoon pepper. Cook, stirring, until the mixture is hot and steaming; remove from the heat.
- Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove enough flesh to leave about a 1/2-inch-thick wall around the inside. Reserve about 1/2 cup of the potato flesh for another use, then add the remaining flesh to a mixing bowl along with the half-and-half mixture, scallion whites, half of the bacon, a large pinch of salt and 2 1/2 cups of the Parmesan. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
- Put the potato-skin shells on a baking sheet. Divide the mashed potato mixture evenly among the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake the potatoes until the eggs are just starting to set, about 10 minutes.
- Remove the potatoes and cover the eggs with the remaining 1/2 cup Parmesan. Switch the oven to broil and broil, checking frequently, until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes.
- To serve, top each potato with the scallion greens and remaining bacon and serve immediately.
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
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.
CARBONARA STUFFED POTATOES WITH CRISPY PANCETTA
Our Chopped Dinner Challenge this week was pancetta, a kind of Italian unsmoked bacon. We wanted to do a spin on the classic spaghetti carbonara and crossed it with a twice-baked potato for crispy, cheesy, eggy comfort. Chopped Basket Ingredient: pancetta
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F with a rack set on the middle shelf.
- Cook the pancetta with 1 tablespoon water in a large saute pan over medium heat until crispy and most of the fat has rendered, 10 to 12 minutes.
- Meanwhile, cook the potatoes. Pierce the potatoes all over with a fork and put in a large paper bag. Fold the top of the bag over several times. Microwave on high for about 15 minutes, carefully flipping the bag every 5 minutes. The potatoes are done once a cake tester or skewer easily pierces the flesh. Remove the potatoes from the bag and put on a baking sheet. Allow the potatoes to cool for 5 minutes.
- Once the pancetta is crispy, use a slotted spoon to transfer to a paper-towel-lined plate to drain. Stir the half-and-half, a pinch of salt and 1/2 teaspoon pepper into the rendered fat.
- Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove the flesh, leaving about 1/2-inch around the inside. Reserve 1/2 cup of the potato flesh for another use. Place the remaining flesh in a mixing bowl along with the half-and-half mixture, 2 1/2 cups of the Parmesan, the scallion whites, half of the pancetta and a large pinch of salt. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
- Scoop the mashed potato mixture back into the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake until the egg is just starting to set, about 10 minutes.
- Remove the potatoes and cover the eggs with the remaining Parmesan. Switch the oven to broil and broil until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes, checking frequently.
- To serve, top each potato with the reserved crispy pancetta and scallion greens and serve immediately.
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.
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
STUFFED BAKED POTATOES
You'll receive raves over these rich, creamy potatoes. They're an extra-nice side dish without a lot of extra effort...a great way to round out your holiday meal. -Lucy Meyring, Walden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 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. Scoop out the pulp, leaving thin shells. , In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. , Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)
Nutrition Facts : Calories 249 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 395mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g 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.
CARBONARA PASTA BAKE
All the robust richness of pasta carbonara baked into a 13x9 casserole dish. Bacon and Parmesan cheese are the hero flavors in this hearty pasta that goes beyond the basic red-sauce bake.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
- Cover baking dish with foil. Bake 20 minutes.
- Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
- Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.
Nutrition Facts : Calories 680, Carbohydrate 60 g, Cholesterol 150 mg, Fat 3 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 19 g, ServingSize 1 3/4 Cups, Sodium 1170 mg, Sugar 4 g, TransFat 1 g
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
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