Ultimatestuffedpotatoesfreezerfriendly Recipes
THE ULTIMATE STUFFED POTATO
Provided by Tyler Florence
Categories side-dish
Time 1h15m
Yield 4 stuffed potatoes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.
- While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.
- When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.
ULTIMATE STUFFED POTATOES- FREEZER FRIENDLY
This is one of my favorite recipes to make. They freeze well- just flash freeze and wrap individually in plastic wrap. You can add more of the spices and cheese at the end, to taste.
Provided by Munchkin Mama
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Scrub potatoes and prick several times with a fork.
- Place 1" apart on paper towels in the microwave.
- Microwave on high for 5 minute Turn. Cook 10 more minutes, turning one more time. Cool 2 minutes.
- Cut potatoes in ½ lengthwise.
- Carefully scoop out pulp, leaving ¼" thick shells.
- Combine pulp, butter, & whipping cream and mash until fluffy (For best results, use a mixer).
- Stir in sour cream and next 5 ingredients.
- Spoon into shells and bake @ 400 degrees for 10 minutes.
- Sprinkle with bacon and chives and serve immediately or flash freeze, wrap in plastic wrap, and use for OAMC.
TWICE-BAKED POTATOES FOR THE FREEZER
One would think you spent all day in the kitchen when you serve these potatoes as a side dish. Feel free to season the potato filling to your liking.
Provided by SHORECOOK
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Wash and scrub potatoes. Place potatoes on the center rack and bake until they are soft in the center, about 1 hour. Remove from the oven and cool to the touch, about 15 minutes.
- Cut potatoes in half and remove potato flesh from the skin, leaving the skin intact. Place potato flesh in a large bowl and beat until fluffy using an electric mixer. Add butter, milk, salt, and pepper and beat until smooth.
- Spoon potato mixture into a pastry bag fitted with a large tip and pipe back into the potato skins. Sprinkle with fresh chives. Transfer to freezer bags and freeze until ready to use.
Nutrition Facts : Calories 220 calories, Carbohydrate 40.1 g, Cholesterol 12.9 mg, Fat 5 g, Fiber 5 g, Protein 4.9 g, SaturatedFat 3.1 g, Sodium 107.8 mg, Sugar 2.2 g
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- Preheat the oven to 400°F. Wash the potatoes, poke a few holes in each one with a knife, and wrap only the sweet potato in foil (leave the other potatoes unwrapped). Bake on the middle rack for about 1 hour, or until soft in the middle when a knife is inserted. Let them cool enough to handle. Increase the heat to 425°F.
- p id=”instruction-step-2″>2. Prep Broccoli: While the potatoes bake, fill a medium saucepan about one third full with water, cover, and bring to a boil. Meanwhile, fill a medium bowl with ice and water. Once the pot of water is boiling, carefully drop the broccoli florets in, cover, and bring back to a boil. Boil for 1 to 2 minutes, or just until fork-tender (under cook just slightly). Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking. Once cooled, lay the broccoli on a towel to dry and then chop into smaller, bite-size pieces that can be stirred into the stuffing mix.
- p id=”instruction-step-3″>3. Stuff Potatoes: Cut all of the potatoes in half. Carefully scoop out the flesh with a spoon and place in a large mixing bowl, making sure to leave a bit of the flesh around all sides to keep the potato skins intact. Discard the sweet potato skin but keep the others. To the mixing bowl, add the yogurt, chicken broth, butter, salt, pepper, and chives. Use a potato masher or the back of a fork to mash and combine the mixture. Using a spoon, gently stir in 1 cup of the cheese, the bacon, and broccoli. Scoop the mixture back into the potato skins evenly. The stuffing will heap over the tops. Sprinkle the tops with the remaining 1/4 cup cheese (about 11/2 teaspoons per potato half). (Freezer meal instructions begin here.)
- p id=”instruction-step-4″>4. Bake and Eat: Place the stuffed potatoes on a foil- or parchment-lined baking sheet and bake for 10 to 15 minutes, or until heated through and golden brown on top.
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