Corn Stuffed Baked Potatoes Recipes

CORNED BEEF BAKED POTATOES

Steps:

• Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, in a large skillet, heat butter over medium heat. Add onion; cook and stir until softened, 10-15 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Stir in corned beef, salt, pepper and mustard, if desired; heat through. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon corned beef mixture over top. Top with cheese, dressing, and green onions.

CORN-STUFFED BAKED POTATOES

Steps:

• Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
• Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
• Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
• Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
• Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

STUFFED BAKED POTATOES

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.

TWICE-BAKED POTATOES WITH CORNED BEEF AND CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Prick potatoes several times with a fork and bake on a baking sheet until tender, about 1 hour.
• While potatoes are baking, cook cabbage in a 3-quart saucepan of boiling salted water until tender, 6 to 8 minutes, then drain well in a colander.
• Cool potatoes 20 minutes. Increase oven temperature to 450°F. Cut off top quarter lengthwise from cooled potatoes. Scoop flesh from tops into a bowl, then discard tops. Scoop flesh from potato bottoms into bowl, leaving 1/4-inch-thick shells, and mash flesh with a potato masher. Stir in milk, cabbage, beef, 5 tablespoons butter, and salt and pepper to taste.
• Spoon potato filling into shells, mounding it, then drizzle with remaining tablespoon butter and bake on baking sheet until heated through, 15 to 20 minutes.

BAKED POTATOES STUFFED WITH CORN

Steps:

• 1. Preheat the oven to 375°. Bake the potatoes until soft when tested with a knife, about 1 hour. Leave the oven on. While still warm but cool enough to handle, cut the top third off each potato horizontally. Scoop out the potato in the bottom section and put into a large bowl. Save the shells. 2. Mash the potatoes with the butter and milk. Mix in the cooked corn, cheese, salt, and pepper. Stuff the potato shells equally with the mashed potato mixture. Bake the stuffed potatoes until piping hot all the way through and lightly browned on top, 20 to 25 minutes.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED BAKED POTATOES

Steps:

• Rub potatoes with oil and pierce with knife or fork. Bake at 400 for 1 hour and 20 minutes or until potatoes are tender. Allow to cool to the touch.
• Slice and remove top quarter of each potato, let cool for 5 minutes; carefully scoop out pulp leaving 1/4 inch layer of the potato on inside, making sure not to tear or rupture shell. Place pulp in a large bowl.
• Butter inside and out of each potato shell with melted butter. Sprinkle insides of shells with 1/4 t. salt.
• Increase oven temperature to 475. Place potato shells, scooped side up on a baking sheet fitted with a wire rack and bake until skins begin to crisp, about 15 minutes.
• Sauté onions in 1/4 cup butter until tender.
• Add to potato pulp along with cream, sour cream, salt and pepper (*see Note below). Beat until smooth (some folks don't like their stuffed potatoes real smooth - so just beat until you reach the consistency you desire).
• Fold in cheese.
• Stuff potato shells and place in a 13x9x2 baking dish.
• Drizzle remaining melted butter over tops of potatoes. Sprinkle with paprika and crumbled bacon pieces.
• Return to oven and bake until the tops are golden brown, about 15 minutes.
• Potatoes may be prepared ahead of time and refrigerated or frozen. Allow additional time for reheating.
• *Note: If you can't find large potatoes, bake extra potatoes. Otherwise the cream and sour cream will result in too much liquid for the potatoes. I do the 3 large potatoes and then bake an extra smaller potato (which I don't stuff but use the pulp). I also mash the potatoes before adding any of the other ingredients -- and I combine the cream, sour cream, salt and pepper in a bowl and add a little at a time to the potatoes as I continue to mix them. This way you can better judge the consistency of the pulp and not get the potatoes too runny. I then add the onions and cheese.
• The cooking time includes the time to do the initial baking of the potatoes.

CHEESY CORN-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 450 degrees. Scrub the potatoes and place them in the oven to bake until tender, about an hour.
• While the potatoes are baking, saute the onion until it is golden brown in one tablespoon of the butter or oil. Set aside.
• When the potatoes are done, split each in half lengthwise. Scoop all the insides into a mixing bowl, taking care not to break the skins. Using a fork, mash the potato with the remaining butter or oil. Season the mixture with salt and pepper and fold in the onions.
• Spoon the filling back into the skins of the potatoes, making eight filled halves. Mound the potato filling in each of the skins and lightly trace a pattern on the top of the potato with the tines of a fork. Set aside until shortly before serving time.
• Preheat oven to 450 degrees. Place the potatoes in a baking dish and place in the oven 15 to 20 minutes, until heated through and lightly browned on top. Serve at once.