BACON, CREMINI & BRIE POTATOES
This is my version of an ultimate baked potato. Rich brie, crispy bacon and cremini mushrooms transform the humble baked potato into something really special. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Rub potato skins with oil; sprinkle with salt. Bake at 400° for 50-60 minutes or until tender., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute mushrooms in the drippings., Cut a 2-in. "X" in tops of potatoes; insert cheese slices. Top with mushrooms, bacon and chives.
Nutrition Facts : Calories 511 calories, Fat 32g fat (13g saturated fat), Cholesterol 58mg cholesterol, Sodium 781mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
LEEK & HERB STUFFED JACKETS
Bored of the usual baked potato fillings? These are started off in the microwave to speed things up, then baked with a creamy leek mixture
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/fan 200C/gas 7. Place the leeks in a microwaveable bowl with a splash of water, then microwave for 3 mins on High. Set aside. Microwave the potatoes for 10-15 mins on High, turning halfway through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out the middle into the bowl with the leeks, keeping the potato skin intact.
- Mash the leek and potato with the soft cheese, egg and parsley, then spoon back into the potato skins. Place on a baking sheet, then bake for 15 mins until the filling is golden brown and piping hot, and the skins have crisped up. Delicious served with a tomato and baby leaf salad.
Nutrition Facts : Calories 338 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Protein 10 grams protein, Sodium 0.47 milligram of sodium
BAKED POTATOES STUFFED WITH BRIE
An easy way to dress up potatoes, this dish is equally delicious made with Camembert, Monterey Jack, Fontina, or a creamy blue cheese. Enjoy! Cooking time does not include time to bake potatoes.
Provided by Sharon123
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375*F.
- Slice 1/2 inch lengthwise off each potato.
- Taking care not to pierce the skin, scoop out the flesh, leaving a 1/4 inch thick shell.
- In a medium size bowl, mash the potato flesh until smooth.
- Add the Brie, butter, egg yolk, chives, salt, pepper, and nutmeg,if desired; mix well.
- Stuff each potato shell with the mixture, mounding it in the center; transfer to a shallow baking dish.
- *At this point the potatoes can be stored.
- Refrigerate, tightly covered, for up to 24 hours.
- *.
- Bake the potatoes, uncovered, until the cheese has melted and the stuffing is heated through-12 to 15 minutes.
- Run under the broiler, five inches from the flame, until lightly browned- 3 to 5 minutes.
- Serve as a side dish with steak, roasts, poultry, or broiled fish, or as a light luncheon dish, with a nice salad.
- Serves 4 as an entree, 8 as a side dish.
- Enjoy!
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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