Creamy Stuffed Baked Potatoes Recipes

STUFFED BAKED POTATOES

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.

CREAMY STUFFED BAKED POTATOES

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.

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.

STUFFED BAKED POTATOES DECONSTRUCTED

Steps:

• Thouroughly wash large russets and bake at 450 degrees for 50-60 minutes.
• Remove from oven. When cool enough to handle, cut in half lengthwise and scrape out potato, leavine a scant 1/8 inch of potato on skin.
• If your potato is baked perfectly, feel free to use it, rather than using the potato buds. You will need to add some milk and butter to make the right consistancy.
• If using the Potato Buds, prepare according to package directions, but make them a bit thicker by adding an extra 1/4 cup of buds when told to add the buds. You have to do this to compensate for the sour cream which can make your potatoes too thin.
• Add all remaining ingredients to your potato and mix well.
• Place the 4 halves of potato skin under broiler and broil until very crisp, watch closely to avoid burning. You can lower the rack to keep from burning.
• Tear or cut the crisp potato skins into "chips".
• Place the "potato mash" on plate, garnish with some chives and serve the "chips" to scoup up the potato. I actually stuck the skin chips into the mash at odd angles, it looked kinda cool.
• *****This is one of the oddest things I have ever dreamed up, but it is good.

BAKED STUFFED POTATOES WITH ROASTED GARLIC

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.

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.

STUFFED POTATOES

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.

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.

STUFFED BAKED POTATOES WITH HORSERADISH CREAM

Steps:

• Preheat oven to 400° F. Pierce potatoes several times with fork. Place on oven rack; bake until crisp outside and cooked through, about 1 hour. Transfer to small baking sheet; cool 5 minutes. Cut off top third of potatoes. Scoop potato from bottoms into large bowl, leaving 1/4-inch-thick shell. Scoop potato from tops and add to same bowl; discard tops.
• Mash potato with 6 tablespoons sour cream, butter and 2 tablespoons horseradish. Season with salt and pepper. Spoon into potato shells, dividing equally.
• Mix 1/2 cup sour cream, 2 tablespoons horseradish and dill in small bowl. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)
• Preheat oven to 400° F. Place potatoes in baking pan and cook until heated through and golden brown, about 50 minutes. Spoon sour cream topping on each. Serve, passing remaining sour cream topping separately.

STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Wash and dry potatoes. Prick the skins. Bake for 60 minutes, or until done.
• Cut an oval slice from the top of each potato, and scoop out the pulp. In a blender, whip cottage cheese until creamy. Mash the potato pulp, and blend in enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in the scallions. Spoon the mixture back into the potato shells, mounding it slightly.
• Place stuffed potatoes on a baking sheet. Dust the tops with Parmesan cheese and paprika, and return to the oven until lightly browned.