French Stuffed Potatoes Oam Cooking Recipes

STUFFED POTATOES

Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories Side Dish Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

Ingredients

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

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.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

FRENCH ONION-STUFFED POTATOES

French Onion-Stuffed Potatoes image

WOW-these are incredible:) ...Had these at my sister-in-law's tonight, died and went to heaven, came back, got her recipe, went home, and posted it--what a night!!! Enjoy:)

Provided by JamesDeansGirl

Categories Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 baking potatoes (about 2 pounds)
1 tablespoon butter
1 large vidalia onion, finely chopped
1 teaspoon sugar
1/2 cup sour cream
2 tablespoons chopped fresh parsley, divided
1 teaspoon instant beef bouillon granules
1/4 teaspoon salt
1/8 teaspoon black pepper
additional sour cream, if desired

Steps:

Preheat oven to 350*F.
Wrap each potato in foil; bake about 1 hour, turning once, until tender.
Meanwhile, in a frying pan, melt the butter over medium heat; add the onion and sugar and cook, stirring often, until golden--8-10 minutes.
Remove pan from heat; cool for 10 minutes.
Meanwhile, in a medium bowl, combine the sour cream with 1 Tbsp of parsely, broth granules, salt, and pepper; set aside.
When the potatoes are baked and cool enough to handle, unwrap them and using a knife, split the skin open down long side.
Scoop out the pulp, leaving a 1/2" thick shell.
Add the potato pulp to the sour cream mixture; mash until smooth.
Spoon the mixture back into the potato shells; top with additional sour cream (if using) and the onion mixture.
Sprinkle with the remaining 1 Tbsp. parsely.

Nutrition Facts : Calories 226, Fat 9.1, SaturatedFat 5.6, Cholesterol 20.3, Sodium 189.6, Carbohydrate 33.6, Fiber 3, Sugar 3.9, Protein 3.9

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