CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
STEAK STUFFED BAKED POTATOES
Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking!
Provided by Jessika6958
Categories One Dish Meal
Time 1h45m
Yield 6 Potatoes, 6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
- 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
- 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
- 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
- 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
- 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
- 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
- 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
- 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
- 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
- 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!
Nutrition Facts : Calories 522, Fat 30.9, SaturatedFat 12.6, Cholesterol 111.3, Sodium 1394.3, Carbohydrate 32.4, Fiber 3, Sugar 2.1, Protein 30.6
CHEESY STEAK AND POTATO SKILLET
Get dinner on the table in 30 minutes with refrigerated potatoes, frozen stir-fry veggies and quick-cooking sirloin.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle beef pieces with 1/4 teaspoon of the seasoned salt and 1/4 teaspoon of the garlic-pepper blend. In 12-inch nonstick skillet, cook beef over medium-high heat 3 to 4 minutes, turning once or twice, until brown and desired doneness. Remove from skillet; keep warm.
- In same skillet, melt butter over medium heat. Cook stir-fry vegetables in butter 2 minutes, stirring frequently. Add potatoes; sprinkle with remaining 1/2 teaspoon seasoned salt and 1/4 teaspoon garlic-pepper blend. Cook uncovered 8 to 10 minutes, stirring frequently, until tender.
- Place beef in skillet with potatoes, pushing potatoes around beef. Cook 1 to 2 minutes, turning beef once, until thoroughly heated. Sprinkle with cheese; cover and heat until cheese is melted.
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1/2 g
CHEESY STUFFED POTATOES
Make and share this Cheesy Stuffed Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a 15x10 inch jelly roll pan with aluminum foil; lightly grease.
- Place potatoes into prepared pan.
- Bake at 400° for 1 hour or until tender; cool for 30 minutes.
- Cut each potato in half lengthwise.
- Gently scoop out pulp, and leave a 1/4 inch shell.
- Transfer pulp to a mixing bowl.
- Add cream cheese, sour cream, ranch dressing mix,butter, swiss cheese, salt and pepper to taste to the mixing bowl.
- Beat with an electric mixer at medium speed until well combined.
- Spoon mixture into potato shells.
- Bake at 350° for 20 minutes.
- Top with sour cream, bacon, or chopped green onions if desired.
Nutrition Facts : Calories 227.9, Fat 15.4, SaturatedFat 9.7, Cholesterol 42.4, Sodium 123.2, Carbohydrate 16.7, Fiber 1.4, Sugar 0.8, Protein 6.5
CHEESY STUFFED BAKED POTATOES
This recipe is from "Woman's World", January 31, 2006. Excellent side dish! These are so yummy!
Provided by SouthernBell2627
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°f.
- Cut off top 1/2 INCH from garlic head.
- Wrap garlic in foil.
- Prick potatoes with fork.
- Bake potatoes and garlic on baking sheet until tender, about 1 hour. Let stand 10 minutes.
- Separate garlic cloves. Pinch bottom of each clove to remove from skins; throw skins away.
- Cut slit lengthwise down center of eat potato. Scoop potato from skins, leaving 1/4-inch thick shells.
- Mash potatoes with 1/2 cup cheese, butter, oil, salt, paprika, black pepper, and garlic.
- Scoop potato mixture into shells; top with remaining cheese.
- Bake on ungreased baking sheet until cheese is melted.
CHEESY STEAK-STUFFED POTATOES
No time to shop supper. Whip up this easy recipe with ingredients you have on hand! This came from Woman's World. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 49m
Yield 4 stuffed potatoes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Prick potatoes with fork. Microwave potatoes until tender.
- Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add steaks; cook, turning once, until browned, 2 minutes. Transfer to cutting board; cut into 1/4" wide slices. Add onion to skillet; cook, over medium heat, stirring, until softened and lightly browned, 7 minutes.
- Horizontally cut off top 1/4 of each potato. Scoop out potato from skins into bowl, leaving 1/4" thick shell. Mash potato with milk, dip, salt and pepper. Stir in steaks, onions and 1/2 cup cheese. Spoon into potato shells; sprinkle with remaining 1/2 cup cheese. Place on jelly roll pan. Bake until hot and cheese is melted, 20 minutes.
Nutrition Facts : Calories 377.1, Fat 21, SaturatedFat 11.6, Cholesterol 61.3, Sodium 372.8, Carbohydrate 32.2, Fiber 2.9, Sugar 3, Protein 15.8
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