STUFFED POTATO SKINS
Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!
Provided by iewe7726
Categories Potato
Time 1h20m
Yield 20 skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
RE-STUFFED POTATO SKINS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h25m
Yield 20 skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
- Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
- Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
- Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
- In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
- Add the cheese and mix well with a spoon. Then "re-stuff" the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
LOADED BAKED POTATO SKINS
Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!
Provided by Kimm
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
- Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
- Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
- Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
- Serve topped with sour cream and green onions.
Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g
STUFFED POTATO SKINS
"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange
OVERSTUFFED TWICE-BAKED POTATOES
Make and share this Overstuffed Twice-Baked Potatoes recipe from Food.com.
Provided by KathyP53
Categories Potato
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
- Rub potatoes with oilve oil to coat skins. Place on prepared baking sheet. Bake for approximately 55-65 minutes, or until potatoes are fork tender. Cool until easy to handle.
- In a large skillet, cook bacon over medium heat for 15 minutes or until crispy and brown. Remove bacon and crumble; set aside. Reserve 3 tablespoons bacon drippings in skillet. Add onion; cook, covered, over medium-high heat for 20 minutes; stirring occasionally.
- Cut a thin slice off top of each potato lengthwise; being careful not to damage skins. Using a melon baller or spoon, scoop out pulp, leaving 1/4" thick shells.
- In a medium bowl, combine potato pulp, butter, and cream cheese. Using a potato masher, mash potato mixture until butter and cream cheese are melted. Add reserved bacon, onion, 1 cup of cheese, sour cream, green onion, salt, and pepper; stir to combine well. Spoon potato mixture into potato shells.
- Return filled shells to prepared baking sheet. Return potatoes to oven, and bake for 20-25 minutes, or until lightly browned and bubbly. Remove from oven and top with remaining 1/2 cup cheese. Serve immediately. Garnish with additional crumbled bacon and green onion if desired.
Nutrition Facts : Calories 751, Fat 59.8, SaturatedFat 34.9, Cholesterol 162.2, Sodium 1033.3, Carbohydrate 36.4, Fiber 3.4, Sugar 4.9, Protein 19.6
OVERSTUFFED TWICE-BAKED POTATOES RECIPE
Provided by á-3145
Number Of Ingredients 9
Steps:
- Step 1 Preheat the oven to 400°. Line a large baking sheet with aluminum foil. Step 2 Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle. Step 3 Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels. Step 4 Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet. Step 5 Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot. Make Ahead This recipe can be prepared through Step 2 and refrigerated for up to 1 day. Serve With These twice-baked potatoes the perfect complement to a steak, but you can make a meal out of them served with just a salad on the side.
OVERSTUFFED POTATO SKINS
Categories Cheese Potato Appetizer Bake Kid-Friendly
Yield 1 potatoe =2 servings
Number Of Ingredients 6
Steps:
- preheat oven to 350, while waiting cook potatoes in microwave wrapped in paper towel until soft ( not over cooking ) then cut in half long ways , scoop out most of the potatoe not ripping the skin, salt + pepper to taste, fill with cream cheese , sprinkle with shredded cheddar cheese, garnish with greene onions, real bacon bits , chives . put into oven until the cheese is melted on top then enjoy
More about "overstuffed potato skins recipes"
OVERSTUFFED TWICE-BAKED POTATOES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Comfort Food
- Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
- Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
- Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
6 OUTRAGEOUSLY OVERSTUFFED BAKED POTATOES : FOOD NETWORK
From foodnetwork.com
Author By
OVER STUFFED POTATO | INTERESTING FOOD RECIPES, FOOD DISHES, POTATO ...
From pinterest.com
8.1K pins
OVERSTUFFED PIZZA POTATO SKINS- THIS IS A CHEESY MIX OF POTATO SKINS ...
From pinterest.ca
STUFFED POTATO SKINS - GIFT OF HOSPITALITY
From giftofhospitality.com
CRISPY LOADED POTATO SKINS - LOVE & GOOD STUFF
From loveandgoodstuff.com
LOADED POTATO SKINS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MAC N' CHEESE STUFFED POTATO SKINS – CHANTAL
From chantal.com
STUFFED POTATO SKINS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
LOADED POTATO SKINS - DINNER, THEN DESSERT
From dinnerthendessert.com
OVER STUFFED POTATO | TASTEMADE
From tastemade.com
OVER STUFFED POTATO SKINS - OLD NEIGHBORHOOD FOODS
From oldneighborhoodfoods.com
BEST LOADED POTATO SKINS RECIPE-HOW TO MAKE LOADED POTATO
From delish.com
HOW TO MAKE THE BEST LOADED POTATO SKINS | KITCHN
From thekitchn.com
POTATO SKINS - COOKING CLASSY
From cookingclassy.com
POTATO SKINS - THE PIONEER WOMAN
From thepioneerwoman.com
STUFFED POTATO SKINS - LOADED WITH BACON AND CHEESE! - BUTTER
From butterandbaggage.com
STUFFED POTATO SKINS RECIPE | MYRECIPES
From myrecipes.com
FONTINA-STUFFED POTATO SKINS RECIPE | MYRECIPES
From myrecipes.com
OVERSTUFFED TWICE BAKED POTATOES - NO FAIL RECIPES
From nofailrecipe.com
LOADED POTATO SKINS WITH CHEESE AND BACON - SO DELICIOUS!
From tamingtwins.com
OVERSTUFFED TWICE-BAKED POTATOES - SOUTHERN LADY
From southernladymagazine.com
CRISPY LOADED POTATO SKINS BAKED IN THE OVEN - LINGER
From lingeralittle.com
LOADED POTATO SKINS, 4 INCREDIBLE WAYS | FEATURE | JAMIE OLIVER
From jamieoliver.com
STUFFED POTATO SKINS (AKA "SCALPED" POTATOES) - HILAH COOKING
From hilahcooking.com
CRISPY POTATO SKINS RECIPE | BON APPéTIT
From bonappetit.com
BAKED POTATO SKINS - CULINARY HILL
From culinaryhill.com
POTATO SKINS (CRISPY, OVEN BAKED) - A PINCH OF HEALTHY
From apinchofhealthy.com
STUFFED POTATO SKINS - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
POTATO SKINS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
HOMEMADE LOADED POTATO SKINS **BAKED & CRISPY**
From taketwotapas.com
THE BEST STUFFED POTATO SKINS WITH SOUR CREAM & BACON
From straighttothehipsbaby.com
STUFFED POTATO SKINS RECIPE - HOUSEWIFE HOW-TOS
From housewifehowtos.com
EASY BAKED POTATO SKINS | LOADED BAKED POTATO BITES
From onelittleproject.com
FRANKLY OVERSTUFFED BAKED POTATOES RECIPE BY HOFFY
From hoffybrand.com
LOADED OVERSTUFFED BAKED POTATOES - FEAST AND FARM
From feastandfarm.com
LOADED POTATO SKINS RECIPE - TESCO REAL FOOD
From realfood.tesco.com
STUFFED JACKET POTATO SKINS - SEARCHING FOR SPICE
From searchingforspice.com
STUFFED POTATO SKINS - GRACIOUS VEGAN
From graciousvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love