CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHEESE-FILLED POTATO BITES
Turn mashed potatoes into a potluck appetizer recipe by baking them into cheesy mounds.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 24
Number Of Ingredients 11
Steps:
- In medium saucepan, bring 1 cup water, butter and salt to a boil. Add 1 1/3 cups mashed potato mix, 1 egg and chives; mix well. Let stand 30 seconds. Stir. Cool 10 minutes.
- Meanwhile, heat oven to 400°F. Spoon mashed potatoes into 24 mounds, about 1 tablespoon each, onto ungreased cookie sheet. Flatten into disks. Place 1 cheese cube in center of each potato disk. With pancake turner, remove each disk from cookie sheet; pinch potatoes around cheese cube to form ball.
- In small bowl, beat 1 egg and 1 tablespoon water until well blended. Place 1 cup mashed potato mix in another shallow dish or bowl. Roll balls in potato mix, then in egg mixture and again in potato mix. Place on ungreased cookie sheet.
- Just before baking, spray coated potato balls with nonstick cooking spray. Bake at 400°F. for 10 to 12 minutes or until potato coating just begins to brown. Serve immediately.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g
OLD-FASHIONED CHEESE POTATOES
When my husband and I got married in 1951, one of the first appliances we bought was an apartment-size electric range. The range came with a cookbook that included this recipe. I've used the same recipe ever since!
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; cook and stir until melted. , Place potatoes in a greased 13x9-in. baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender.
Nutrition Facts : Calories 219 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 752mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESE-FILLED LITTLE POTATOES
Make and share this Cheese-Filled Little Potatoes recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Lightly spray a baking sheet with nonstick cooking spray.
- Cut each potato in half lengthwise. Using the small side of a melon ball scoop, cut a ball out of the center of each potato half.
- Slice a very thin sliver off the bottom of each potato to keep them from rolling around in the pan. Place potatoes on baking sheet, skin-side down, and spray lightly with cooking spray.
- Bake uncovered 30-35 minutes until potatoes are tender.
- While potatoes are baking, combine remaining ingredients in a small bowl. Mix well and set aside.
- When potatoes are tender, remove from oven and set the oven to broil. Fill the hole in each potato with yogurt mixture. Place potatoes under the broiler for a few minutes, until cheese is hot and begins to brown.
Nutrition Facts : Calories 269.3, Fat 2.2, SaturatedFat 1.2, Cholesterol 6, Sodium 128.2, Carbohydrate 55.8, Fiber 5.8, Sugar 5.4, Protein 8.7
CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
CHEESE SMASHED POTATOES
Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. -Janet Homes, Surprise, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.
Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 292mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
MINI STUFFED POTATOES
Provided by Lisa Chernick
Categories Potato Bake Super Bowl Bacon Winter Sour Cream
Yield Makes 24 to 30 potato halves
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
- In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.
CHEESY POTATO BAKE
These baked cheesy potatoes satisfy even hearty appetites. It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat-I especially like it with meat loaf. -Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 449mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
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