VEGGIE-STUFFED POTATOES
Marinated artichoke hearts are an unusual addition to these impressive packed potatoes from Jennifer Andrzejewski of Grizzly Flats, California. Bacon, cheese, sour cream and broccoli round out the savory flavor.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place potatoes on a microwave-safe plate; pierce several times with a fork. Microwave on high for 6-8 minutes or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp of each, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the cheese, broccoli, artichoke, bacon, garlic salt and lemon-pepper. Spoon into potato shells. Microwave, uncovered, on high for 1-2 minutes or until heated through.
Nutrition Facts :
CREAMY VEGGIE POTATO STEW
This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.
Provided by sal
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
- Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.
Nutrition Facts : Calories 470.3 calories, Carbohydrate 58.6 g, Cholesterol 81.3 mg, Fat 24.1 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 14.9 g, Sodium 463.3 mg, Sugar 4.5 g
CREAMY VEGETABLE-STUFFED OMELET
Dinner ready in 40 minutes! Enjoy these skillet made vegetable stuffed omelets - perfect for a hearty meal.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Gently stir dill weed, avocado and tomato into sour cream; reserve. Spray 8-inch nonstick skillet with nonstick cooking spray; heat until hot.
- Quickly pour 1/2 cup egg product into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to brown bottom of omelet lightly. (Do not overcook--omelet will continue to cook after folding.)
- Tilt skillet and run fork under edge of omelet, then jerk skillet sharply to loosen from bottom of skillet. Spoon half of sour cream mixture onto center of omelet. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of skillet.) Turn omelet onto plate, flipping folded portion of omelet over so far side is on bottom, tuck sides under if necessary.
Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 15 mg, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Omelet, Sodium 210 mg
RANCH-CHICKEN STUFFED BAKED POTATOES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Healthy tangy chicken loaded into hollowed out baked potatoes and topped with melted cheese, bacon, and shallots.
Provided by redhd244
Categories One Dish Meal
Time 3h30m
Yield 1 potato, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut Chicken into 1" cubes or smaller and put in large zip-lock bag.
- Add Greek Yogurt and packet of Ranch Seasoning Mix to bag and let marinate in refrigerator for 1-3 hours.
- Cook marinated chicken in large skillet till fully cooked.
- Add Frozen Spinach and continue heating.
- Remove from stove and stir in Cream Cheese.
- Preheat oven to 350 degrees.
- Cut small layer off the top of each baked potato and scoop out most of the potato.
- Put some cheese at the bottom of each potato and fill wit chicken mixture. Cover opening with the rest of the cheese and top with Turkey Bacon crumbles.
- Bake in oven for 15 minutes or until cheese is melty.
- Top with shallots and serve hot.
CREAMY VEGGIE STUFFED POTATO #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Potatoes have had some bad press for being fattening, but it isn't the potato's fault - it's what we do to it! There's nothing more comforting than a steaming hot, fluffy baked baked, stuffed with warm creamy veggies topped with fresh Monterrey Jack Cheese. It's simple to prepare and so versatile for any occasion. The oven will all the work for you and no mess to clean up. Enjoy!
Provided by Mias Domain
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Wrap potatoes individually with Reynolds foil wrap and add to a large baking sheet. On a large bowl, combine zucchini, tomato, corn, onion, black beans. Drizzle with olive oil and season to taste with sea salt and black pepper. Place a 16" piece of foil wrap on the baking sheet next to the potatoes shiny side up. Place all the veggies in the middle. Fold all the edges in to secure. Bake potatoes and veggies for 20 to 30 minutes or until soften.
- Open veggie pouch and drain off excess liquid. Add three tablespoons of soft cream cheese. Stir to combine. Open foil wrap on the potatoes to expose the top (refer to picture). Slice potato down the center and fill with veggies. Sprinkle grated cheese over the filling and broil for 2 minutes on high or until the cheese has melted and started to brown.
Nutrition Facts : Calories 486.6, Fat 23.6, SaturatedFat 9.2, Cholesterol 37.1, Sodium 235.9, Carbohydrate 55.1, Fiber 9.1, Sugar 7.9, Protein 17.5
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