Restuffedpotatoes Recipes

STUFFED POTATOES

Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories Side Dish Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

Ingredients

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

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.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

RESTUFFED POTATOES

Restuffed Potatoes image

Make and share this Restuffed Potatoes recipe from Food.com.

Provided by Tendoy5

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 large baking potatoes, scrubbed well
1 lb lean bacon, cut into pieces, fried
3 cups ranch salad dressing
1 tablespoon Worcestershire sauce
1/2 tablespoon garlic powder
1/2 tablespoon pepper
1 tablespoon fresh chives, chopped
8 ounces cheddar cheese, shredded
butter
parsley
paprika

Steps:

Rub potato skins with oil, bake at 400°F for 1 hour or until done.
Let cool to the touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact.
Slightly mash up pulp, keeping it chunky.
Stir in bacon, ranch dressing, Worcestershire, garlic, pepper, chives and 3/4 of cheese.
Spoon potato mixture into shells.
Top with remaining cheese and dab of butter.
Sprinkle with paprika and parsley.
Bake at 350°F for 20 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 1226.4, Fat 109.1, SaturatedFat 28.9, Cholesterol 123.6, Sodium 2047.6, Carbohydrate 37.9, Fiber 3.3, Sugar 6.6, Protein 22.8

ROASTED POTATOES

Roasted Potatoes image

Roasted potatoes make for a classic side dish, and pair well with any number of mains.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 5

Ingredients

1 3/4 pounds fingerling potatoes, cut into 1-inch pieces
3 garlic cloves, minced
3 to 4 tablespoons olive oil
Coarse salt and freshly ground pepper
1 sprig fresh rosemary, picked

Steps:

Preheat oven to 350 degrees. Place potatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until dark golden brown, 30 to 45 minutes. During the last 5 minutes of roasting, increase the temperature to 500 degrees and sprinkle with rosemary. Remove from oven, and serve.

STUFFED BAKED POTATOES

Stuffed Baked Potatoes image

From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.

Provided by Juenessa

Categories Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 (1 ounce) envelope ranch dressing mix
1 tablespoon snipped chives
1 garlic clove, minced
crumbled cooked bacon
chopped green onion

Steps:

Bake potatoes at 400° for 1 hour or until tender.
Reduce heat to 375°.
Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
In a large mixing 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 for 15-20 minutes or until heated through.
Top with bacon and green onions.

Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5

STUFFED BAKED POTATOES

Stuffed Baked Potatoes image

You'll receive raves over these rich, creamy potatoes. They're an extra-nice side dish without a lot of extra effort...a great way to round out your holiday meal. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

8 baking potatoes (about 3 pounds)
Canola oil
1/3 cup butter, softened
1/4 cup minced chives
1 teaspoon salt
1/4 teaspoon pepper
1/3 to 1/2 cup evaporated milk
Paprika

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.)

Nutrition Facts : Calories 249 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 395mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

CREAMY STUFFED BAKED POTATOES

Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

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.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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