Cheese Stuffed Potatoesyogurt Spicesesame Seed Crust 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.

CHEESE-STUFFED SWEET POTATOES

Steps:

• Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
• Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
• Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.

BLUE CHEESE-STUFFED POTATOES WITH BUFFALO CHICKEN TENDERS

Steps:

• Preheat oven 400°F.
• Place the potatoes on a baking sheet and drizzle with some EVOO.
• Poke them with a fork, sprinkle with some salt and then bake in the oven for 40 minutes or until the potatoes are tender.
• Remove the potatoes from oven, cut in half lengthwise then carefully scoop out the flesh from each half, preserving the integrity of the skin halves when cool enough to handle.
• Place the scooped out potato flesh in a bowl and mash with the milk, adding just a little at a time.
• Mix in the blue cheese and scallions and season with salt and pepper.
• Stir to combine everything but try to avoid mashing up the cheese too much.
• Divide the potato/cheese mixture evenly among the potato skins and return them to the oven to melt the cheese and crisp up the top, about 5 minutes.
• Once the potatoes are back in the oven, preheat a large nonstick skillet over medium-high heat with about 3 tablespoons of oil. Add the chicken, salt, pepper and garlic, and cook, stirring every now and then for 5-6 minutes or until cooked through.
• Remove from the heat and add the hot sauce and butter the skillet. Toss to coat the chicken and melt the butter.
• To serve, place 2 potatoes on each serving plate and top with some of the Buffalo chicken mixture.
• Serve a dollop of sour cream if desired, and carrots and celery alongside.
• Enjoy!