Little Stuffed Potatoes With Homemade Herb Cheese Recipes

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.

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.

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.

Steps:

• Up to a day before serving, use a food processor to puree together the cream cheese, sour cream, Asiago or Manchego and garlic. Pulse in parsley, scallions and basil just to finely chop them. Turn mixture into a bowl and season to taste with salt and pepper. Preheat oven to 400 degrees. Make a 1½-inch slit in each potato. Rub skins with olive oil and bake about 1 hour or until soft. While potatoes are baking, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Quickly brown the onions and cabbage (it takes about 8 minutes for cabbage to color well). Season to taste with salt and pepper. Add the paprika. Have handy a shallow baking dish large enough to hold the potatoes in a single layer. Oil or butter it. Once the potatoes are done, carefully scoop pulp into a medium bowl, taking care not to burn yourself or tear the potato skins. Mash the pulp with a fork, adding remaining 4 tablespoons butter and the sauteed cabbage and onion. Blend in about ⅔ of the cheese mixture. Stuff the mixture back into the potato skins; arrange them in the baking dish in a single layer and dot with remaining cheese mixture. At this point, you could refrigerate the potatoes overnight. To serve, let potatoes come to room temperature, and preheat oven to 350 degrees. Bake potatoes 25 to 35 minutes, or until hot at their centers. Serve them hot, sprinkled with sliced scallion tops.