Little Stuffed Potatoes With Homemade Herb Cheese Recipes

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.

STUFFED POTATOES

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.

CHEESE-STUFFED TWICE-BAKED POTATOES

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

CHEESE-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

LITTLE STUFFED POTATOES WITH HOMEMADE HERB CHEESE

Steps:

• Up to a day before serving, use a food processor to puree together the cream cheese, sour cream, Asiago or Manchego and garlic. Pulse in parsley, scallions and basil just to finely chop them. Turn mixture into a bowl and season to taste with salt and pepper. Preheat oven to 400 degrees. Make a 1½-inch slit in each potato. Rub skins with olive oil and bake about 1 hour or until soft. While potatoes are baking, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Quickly brown the onions and cabbage (it takes about 8 minutes for cabbage to color well). Season to taste with salt and pepper. Add the paprika. Have handy a shallow baking dish large enough to hold the potatoes in a single layer. Oil or butter it. Once the potatoes are done, carefully scoop pulp into a medium bowl, taking care not to burn yourself or tear the potato skins. Mash the pulp with a fork, adding remaining 4 tablespoons butter and the sauteed cabbage and onion. Blend in about ⅔ of the cheese mixture. Stuff the mixture back into the potato skins; arrange them in the baking dish in a single layer and dot with remaining cheese mixture. At this point, you could refrigerate the potatoes overnight. To serve, let potatoes come to room temperature, and preheat oven to 350 degrees. Bake potatoes 25 to 35 minutes, or until hot at their centers. Serve them hot, sprinkled with sliced scallion tops.

MINI STUFFED POTATOES

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
• In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

ITALIAN STUFFED POTATOES

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.

GARLIC AND HERB STUFFED BAKED POTATOES

Steps:

• Preheat oven to 425°F.
• Prick potatoes and bake about an hour or until tender.
• Let cool until they can be handled.
• Cut 1/3 off the top of the potato, horizontally.
• Scoop put cooked potato leaving 1/4 inch thick shell.
• Mash scooped potatoes with milk, butter, salt and pepper.
• Stir in garlic and herb cheese.
• Spoon mashed potatoes back into the shells.
• Sprinkle with paprika.
• Place on an ungreased cookie sheet.
• Bake at 375°F for about 30 minutes or until hot and lightly browned.