ITALIAN STUFFED POTATOES
Make and share this Italian Stuffed Potatoes recipe from Food.com.
Provided by Bens Mom
Categories Potato
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bake potatoes at 400 for 55-60 minutes.
- While potatoes are baking, melt butter over medium-high heat in large skillet, add peppers, onion, garlic, salt and pepper.
- Remove from heat and set aside.
- When potatoes are done slice 1 inch of the top off of each potato and spoon out inside.
- Place pulp in large bowl.
- Add onion mixture, ricotta and parmesan cheese.
- Beat with an electric mixer until well blended.
- Spoon into potato shells and place on baking sheet for 20-30 minutes until heated through.
- These can also be made the day before and then baked a little longer.
- To freeze: Prepare through step 8 except do not bake! Place potatoes on a baking sheet and freeze until firm. Wrap each potato in plastic wrap and place in a large freezer bag. Seal, label and freeze.
- To serve: Unwrap and thaw in fridge. Place on baking sheet and bake at 400 degrees for 35 minutes.
Nutrition Facts : Calories 427.4, Fat 26.4, SaturatedFat 16.6, Cholesterol 82, Sodium 629.7, Carbohydrate 36.1, Fiber 3.6, Sugar 3.4, Protein 13.4
STUFFED POTATO POCKETS
Steps:
- In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Then add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combine.
- You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
- Cut your choice of cheese and ham or prosciutto into small pieces.
- Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- It's easier to work with half the dough at a time, on a floured flat surface, lightly flour the top of the pastry (if you find it sticky) roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters (2 ¾ - 3 inches / 7 cm). Make sure you have an even amount of cut outs. Place half the rounds on the prepared cookie sheets.
- On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese. Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Drizzle with olive oil then bake for 15-20 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 114 kcal, Carbohydrate 10 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ART'S ITALIAN STUFFED MUSHROOMS
Art's Italian Potato Stuffed Mushrooms is chock full of our favorite Italian foods including Idahoan's Romano White Cheese Flavored Mashed Potatoes.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 12
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees F.
- Prepare potatoes according to package directions.
- Add sun-dried tomatoes.
- Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
- Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
- Sprinkle shredded Parmesan over the top of the mushrooms.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 4 g, Cholesterol 10.3 mg, Fat 8.2 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 271.6 mg, Sugar 0.7 g
SAUSAGE STUFFED BAKED POTATOES
This potato is really a meal in itself. Stuffed with sausage and cheese, it makes an easy hot meal to enjoy right out of the oven or at room temperature. This recipe is from the Liquor Control Board of Ontario's Food & Drink Magazine, Holiday 2007 issue.
Provided by Chef Regina V. Smith
Categories One Dish Meal
Time 1h9m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
- Preheat oven to 400°F.
- Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
- Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
- Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.
ITALIAN ROASTED POTATOES
"The herbs in this recipe make ordinary potatoes extraordinary!" Stacey Diehl writes from her Lecanto, Florida home. "They go great with burgers or meat loaf."
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large bowl. Drizzle with oil; toss to coat evenly. Combine the garlic, parsley, basil, oregano, salt and pepper; sprinkle over potatoes and toss to coat evenly. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° for 30 minutes. Stir; bake 10-15 minutes longer or until potatoes are tender and golden brown.
Nutrition Facts :
ITALIAN STUFFED TOMATOES
Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.
Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
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