Easy Cheesy Potatoes Recipes Recipe For Stuffed

CHEESE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

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.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

CHEESY SHRIMP-STUFFED TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle, about 30 minutes.
• Slice off the top 1/3 of each baked potato. Use a spoon to scoop out all of the pulp from the potatoes and the tops, and place in a large mixing bowl. Set the emptied potato shells and tops onto a baking sheet.
• Add softened butter to the potato pulp; mix on medium to high speed until well combined. Then blend in sour cream, salt, and pepper.
• Roughly chop all but 4 shrimp. Stir chopped shrimp into the potato mixture with the Cheddar cheese until combined, then spoon it into the potato shells, molding it high. Add any overflow that won't fit into the top pieces. Slice 4 remaining shrimp in half lengthwise and arrange 2 pieces on top of each filled potato.
• Bake in the preheated oven until cheese is melted, filling is heated through, and top is lightly browned, 20 to 25 minutes.

CHEESY TUNA-STUFFED POTATOES

Steps:

• Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
• When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
• Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
• Stuff potato shells.
• Bake at 400 for 10 minutes.
• (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).

CHEESY STEAK-STUFFED POTATOES

Steps:

• Preheat oven to 350.
• Prick potatoes with fork. Microwave potatoes until tender.
• Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add steaks; cook, turning once, until browned, 2 minutes. Transfer to cutting board; cut into 1/4" wide slices. Add onion to skillet; cook, over medium heat, stirring, until softened and lightly browned, 7 minutes.
• Horizontally cut off top 1/4 of each potato. Scoop out potato from skins into bowl, leaving 1/4" thick shell. Mash potato with milk, dip, salt and pepper. Stir in steaks, onions and 1/2 cup cheese. Spoon into potato shells; sprinkle with remaining 1/2 cup cheese. Place on jelly roll pan. Bake until hot and cheese is melted, 20 minutes.

STUFFED JACKET POTATOES

Steps:

• Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
• Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
• To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
• Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
• Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.