Parmesan Chive Stuffed Potatoes Recipes

Steps:

• Preheat the oven to 400 degrees.
• Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
• Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.

Steps:

• Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,

Steps:

• Preheat oven to 400.
• Using a paring knife, peel the baked potatoes in wide strips, cutting thinly but leaving some potato on the peel (about 1/4 inch).
• Use the peelings to line six cups in a muffin tin.
• Grate the potatoes into a bowl, and gently stir with remaining ingredients until well-blended.
• Mixtrue should be moist enough to hold together when pressed, not dry and crumbly.
• If it is dry, add a Tbsp.
• more milk and olive oil.
• Using an ice cream scoop or soup spoon, fill the muffin tin potato cups with the grated potato mixture.
• Pack firmly and then mound the tops for an attractive presentation.
• Bake at 400 for 25-30 minutes until nicely browned on top.
• You can freeze these unbaked.
• To prepare, place individual servings in muffin tin and bake as directed, increasing bake time by 15 minutes or until heated through.

Steps:

• Boil the potatoes with the bay leaves until the potatoes are tender. Drain the potatoes well and discard the bay leaves. Using a potato masher, mash the potatoes by hand, then stir in chunks of butter and shredded Parmesan. Cover and set aside to let cheese melt. Stir in heavy cream, season with salt and white pepper, then beat until creamy using an electric beater. Transfer to serving dish and garnish with chopped chives.

Steps:

• Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.