Muenster Stuffed Potatoes Recipes

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.

SPEEDY STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

CLASSIC STUFFED TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Scrub and pierce potatoes.
• Bake for one hour, or until fully cooked.
• Remove potatoes from oven and let cool slightly.
• Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
• Set skins aside.
• Add butter and salt to potatoes; mash until smooth.
• Add sour cream; mash until combined.
• Add cheese; mash until combined.
• Add one tablespoon of milk; mash.
• If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
• Add additional salt to taste, if needed.
• Fill empty skins with potato mixture.
• Top each potato with a half slice of cheese.
• Return to oven and reheat until hot.
• *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
• If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.

LOBSTER-STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
• Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
• Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
• Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
• Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
• Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
• In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
• Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.

SUPER STUFFED POTATOES RECIPE

Steps:

• Prick potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
• Meanwhile, brown meat in large skillet; drain. Add next 3 ingredients; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
• Split potatoes; mash insides with fork. Top with meat mixture and sour cream.

MUENSTER MASHED POTATOES

Steps:

• Cover potatoes in a pot with cold water and salt the water. Set over high heat and bring up to a boil. Lower and simmer gently for 15-20 minutes until tender. Drain potatoes through a colander and return them to pot. The heat from the pot will dry out any residual water on the potatoes. With a hand-held electric mixer, start to beat potatoes. Add butter, cream and cheese and continue beating until pretty smooth. Season to taste with salt and pepper. Garnish with fresh chopped chives if desired.

PANFRIED POTATO, ONION, AND CHEESE DUMPLINGS

Steps:

• Cook onion in butter with 1/4 teaspoon salt in a heavy medium skillet over medium-low heat, covered, stirring occasionally, 5 minutes.
• Uncover and cook onion, stirring frequently, until deep golden- brown, about 20 minutes more.
• Meanwhile, cover potatoes with water in a small saucepan and season well with salt. Bring to a simmer and cook until tender, about 10 minutes. Drain and mash, then stir in onion and cheese.
• Put a rounded teaspoon filling in center of a wrapper. Lightly brush wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.
• Heat oil in a 12-inch nonstick skillet over medium-high heat until hot. Stand dumplings, seam side up, in skillet and fry until bottoms are pale golden, 2 to 3 minutes. Add water, then cover tightly with lid and cook until water has evaporated and bottoms of dumplings are crisp and golden, about 5 minutes.

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.

MUENSTER STUFFED POTATOES

Steps:

• Scrub the potatoes and bake at 400 degrees for 45-50 minutes, or until done. Allow to cool just enough so that you can handle them without injury. Cut them in half lengthwise and scoop them out, reserving the shells.
• Place potato insides into a bowl and mash or press through a ricer. While still hot, mix in the Muenster cheese, garlic and 8 tablespoons (1 stick) melted butter.
• Add the milk gradually, stirring briskly, until the potatoes are light and fluffy. Season to taste with salt and pepper.
• Spoon mixture back into the potato shells. Combine bread crumbs with the remaining 2 tablespoons of melted butter, and sprinkle mixture over the tops of the potatoes.
• Refrigerate or freeze if desired. To serve, allow them to come to room temperature, then bake at 350 degrees for 25-30 minutes.