Garden Stuffed Baked Potatoes Recipes

GARDEN STUFFED BAKED POTATOES

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.

GARDEN STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425 degrees.
• Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes.
• Slice off potato tops.
• Scoop out pulp keeping skins intact.
• Mash pulp in a medium bowl.
• Add 1 cup cheddar cheese to the potato pulp mixture.
• Heat a small skillet over medium heat; add onion and saute until tender, about 5 minutes.
• Add onion, broccoli, and salad dressing to potato pulp; mix well.
• Brush the outside of potato skin shells with oil.
• Spoon potato mixture into shells, dividing evenly.
• Place on baking sheet.
• Stuff more cheddar cheese in the tops of the potatoes.
• Bake potatoes until heated through, about 15 minutes.
• Sprinkle with parsley; salt and pepper to taste!
• **Rubbing the outside of the potatoes with oil before baking will help them absorb more heat and allows the potatoes to cook more quickly--reducing cooking time by a few minutes. It also makes the skins crisp and nicely brown.**.

SUPER-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
• Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
• Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

CREAMY STUFFED BAKED POTATOES

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.

STUFFED BAKED POTATOES

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. Scoop out the pulp, leaving thin shells. , In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika. , Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)

BAKED STUFFED POTATOES WITH ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees. Place garlic on parchment-lined foil. Season with salt and pepper, generously drizzle with oil, and wrap. Roast until fragrant and soft, about 1 hour. Leave oven on.
• Cover potatoes with salted water by 2 inches in a medium saucepan. Bring to a boil, and cook until fork tender, about 20 minutes. Drain, and return to hot pan. Let stand for 5 minutes to dry.
• Halve potatoes crosswise. Trim (and reserve) rounded ends of each half slightly, so potatoes sit flat with cut sides up. Scoop out flesh using a melon baller, leaving a thin layer on bottom and sides, and transfer to a bowl. Peel reserved ends; add to bowl. Stir in oil, sour cream, and thyme. Squeeze garlic cloves from skins into potato mixture. Mash until smooth. Season with salt and pepper.
• Lightly brush a baking sheet with oil. Fill each potato half with about 1 1/4 teaspoons potato mixture, mounding slightly. Place potatoes 1 inch apart on sheet, and lightly drizzle with oil. Bake until golden brown, 25 to 30 minutes.
• Bring to room temperature, and bake just before serving.

VEGGIE STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425. Bake potatoes until fork tender, about 50 to 60 minutes.
• Meanwhile, saute the squash, mushrooms, garlic and onions in 1 tablespoons butter until tender, about 10-15 minutes.
• Scoop insides out of potatoes, whip with milk, 2 tbsp butter, salt and then stir in cheese.
• Refill potato shells. Place on plates and mound the saute'd veggies over the top. Serve immediately.

GARDEN STUFFED BAKED POTATOES

Steps:

• 1. Preheat oven to 425 degrees F; microwave pierced potatoes on HIGH for 12 minutes, bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium.
• 2. Heat a small skillet over medium heat; add butter, add onion and saute until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp: mix well.
• 3. Brush outside of potato skin shells with oil.
• 4. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley; salt and pepper to taste.