Elegant Vegetarian Stuffed Potatoes Recipes
VEGETARIAN STUFFED POTATOES
Our absolute favorite fast meal!! I purposely "forget" to take something out of the freezer for dinner some nights so that we can have these!!
Provided by Victoria Scott Coh
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except potatoes and cheese in a pan in which you first put about 2 tblsp of olive oil.
- Simmer for 10 or 15 minutes, until totally blended and onion cooks a bit.
- Place potatoes, individually wrapped in paper towels, in microwave and nuke until mushy (soft when you squeeze the paper towels).
- Remove and place one potato on each plate, slit and mash a bit.
- Spoon hot chili mix over each, topping each with grated cheese.
- You can add a spoonful of sour cream and some guacomole to make these really special and good, or be creative with your own ideas!
GARDEN STUFFED BAKED POTATOES
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
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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- Preheat oven to 375°F (190°C). Pierce each potato several times with a fork. Microwave on high for 8 to 10 min. or until fork tender. Meanwhile, blanch rapini in a saucepan of boiling water for 2 min. Drain, rinse under cold water and spread on paper towel to dry.
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