STUFFED POTATOES
My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!
Provided by SHARRON MITCHELL
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g
LOBSTER-STUFFED POTATOES
Steps:
- Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven.
- Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes.
- Meanwhile, place the lobsters in the freezer for 15 to 20 minutes-this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water.
- Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically-this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later.
- Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat.
- Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later.
- In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined.
- Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve.
STUFFED BAKED POTATOES
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 main course servings, or 8 side dish servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.
MUENSTER MASHED POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cover potatoes in a pot with cold water and salt the water. Set over high heat and bring up to a boil. Lower and simmer gently for 15-20 minutes until tender. Drain potatoes through a colander and return them to pot. The heat from the pot will dry out any residual water on the potatoes. With a hand-held electric mixer, start to beat potatoes. Add butter, cream and cheese and continue beating until pretty smooth. Season to taste with salt and pepper. Garnish with fresh chopped chives if desired.
CHEESE-STUFFED TOMATOES
Make and share this Cheese-Stuffed Tomatoes recipe from Food.com.
Provided by SimplyME
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
- Chop scooped out tomato pulp; set aside.
- In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
- Stir in cheese and chopped tomato pulp.
- Fill tomato shells with breadcrumb mixture.
- Wrap each stuffed half in foil.
- Place on grill, stuffed side up.
- Cook 10 to 15 minutes or until cheese melts.
- Remove foil; sprinkle with parsley.
- Serve hot and enjoy.
Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.6, Sodium 289.2, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 3.3
MUENSTER STUFFED POTATOES
This rich dish is a family favorite for special occasions. These can be made ahead and frozen for convenience.
Provided by Orea9649
Categories Potato
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the potatoes and bake at 400 degrees for 45-50 minutes, or until done. Allow to cool just enough so that you can handle them without injury. Cut them in half lengthwise and scoop them out, reserving the shells.
- Place potato insides into a bowl and mash or press through a ricer. While still hot, mix in the Muenster cheese, garlic and 8 tablespoons (1 stick) melted butter.
- Add the milk gradually, stirring briskly, until the potatoes are light and fluffy. Season to taste with salt and pepper.
- Spoon mixture back into the potato shells. Combine bread crumbs with the remaining 2 tablespoons of melted butter, and sprinkle mixture over the tops of the potatoes.
- Refrigerate or freeze if desired. To serve, allow them to come to room temperature, then bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 209.8, Fat 13.5, SaturatedFat 8.4, Cholesterol 37.3, Sodium 173, Carbohydrate 18.1, Fiber 1.4, Sugar 1, Protein 4.9
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