Deluxe Stuffed Baked Potatoes Not For Dieters Recipes

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CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

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.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

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

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

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.

DELUXE STUFFED BAKED POTATOES (NOT FOR DIETERS!!)



Deluxe Stuffed Baked Potatoes (not for dieters!!) image

This is a great 'treat' recipe I developed for a Valentine's Day Dinner. It's very rich and delicious, so should be reserved for special occasions!

Provided by Emilyrae

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

6 large russet potatoes
1/4 cup shredded sharp cheddar cheese
1/4 cup sour cream
2 tablespoons butter
2 tablespoons chopped green onions
4 slices good quality bacon (I get thick sliced from butcher)
hy seasoning salt (liberal sprinkling)
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Bake potatoes wrapped in foil until tender (about one hour).
  • Meanwhile fry bacon until crispy, crumble.
  • Reserve grease.
  • In large bowl add bacon grease (optional).
  • Add Cheddar, Sour Cream, Butter, Green Onion and Crispy bacon pieces to bowl.
  • Remove potatoes and when cool enough to handle cut in half and scoop out flesh into bowl.
  • (Flesh should still be warm so ingredients will melt).
  • Save skins for stuffing!
  • Mash potato and ingredients.
  • Stuff skins (will make about 4 jumbo halves).
  • Bake at 400 degrees until browned (about 10 minutes).

STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

Make and share this Stuffed Baked Potatoes recipe from Food.com.

Provided by MizzNezz

Categories     Potato

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 6

4 large baking potatoes
3 tablespoons melted butter
1 teaspoon salt
1/8 teaspoon pepper
3 ounces cream cheese
paprika

Steps:

  • Heat oven to 400°.
  • Scrub potatoes and wrap in foil.
  • Bake for 1-1/2 hour, until tender.
  • Cool.
  • Cut potatoes in half lengthwise and scoop out the pulp.
  • Mash the potato pulp with butter,salt, pepper, and cream cheese.
  • Place back in potato skins.
  • Reduce oven temperature to 350°.
  • Place in baking dish and bake for 30 minutes, until heated through.
  • Sprinkle with paprika.

Nutrition Facts : Calories 139.8, Fat 8, SaturatedFat 4.8, Cholesterol 23.2, Sodium 365.9, Carbohydrate 15.5, Fiber 1.4, Sugar 1, Protein 2.1

GARDEN STUFFED BAKED POTATOES



Garden Stuffed Baked Potatoes image

This is an excellent side dish that goes with any dinner or even by itself! If you like potatoes you will love these.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 8

4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
½ cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
  • Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
  • Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
  • Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
  • Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 71 g, Cholesterol 23.4 mg, Fat 25.3 g, Fiber 10.7 g, Protein 10.2 g, SaturatedFat 6.6 g, Sodium 368.9 mg, Sugar 5.8 g

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