DOUBLE STUFFED POTATOES WITH THE WORKS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.
SNEAKY CHEF TRIPLE STUFFED POTATOES
Stuffed potatoes are so good, but you'll get an extra boost with these babies! They have added vegetables in the Recipe #390803(steamed cauliflower and zucchini blended into a puree). The kids and picky eaters will never know what hit them and they get healthier without even knowing it!
Provided by Sharon123
Categories < 4 Hours
Time 1h25m
Yield 6 stuffed potato halves
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Prick potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender. Remove potatoes from the oven and set aside until cool enough to handle. Turn oven to high broil.
- Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact.
- Mash potatoes lightly with a fork, adding the White Puree, 1/2 cup of the cheddar cheese, margarine, sour cream and salt.
- Refill the shells with the potato mixture, mounding slightly.
- Divide the remaining 1/4 cup of cheddar among the potatoes and top each potato half with about one tablespoon of the grated cheddar.
- Place on a cookie sheet and broil, about 6 inches from the heat, for 8 to 10 minutes until bubbly brown.
- Serve immediately.
Nutrition Facts : Calories 259, Fat 11.2, SaturatedFat 4.6, Cholesterol 16.8, Sodium 363.6, Carbohydrate 33.2, Fiber 4.3, Sugar 1.6, Protein 7.7
SNEAKY CHEF PARMESAN MASHED POTATOES
Your loved ones will never know these potatoes are packed with extra nutrition from the Recipe #390803, a mixture of steamed cauliflower and chopped and peeled zucchini!, blended to make a puree. Tastes great to boot! From the Sneaky chef!
Provided by Sharon123
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the potatoes in a large pot of cold, salted water and bring to a boil. Lower the heat, cover, and simmer for 25 to 35 minutes, until the potatoes are completely tender.
- Drain the potatoes into a colander, then return them to the pot.
- Add the Parmesan, the White Puree, the yogurt, margarine, salt, and pepper. Mash with a potato masher until well combined. Add a bit more margaine, if needed.
- Garnish with the chives, if using.
- Serve immediately, or keep the mashed potatoes hot on the stovetop in a metal bowl set over simmering water.
Nutrition Facts : Calories 326.3, Fat 10.5, SaturatedFat 2.6, Cholesterol 5.6, Sodium 348.4, Carbohydrate 51.8, Fiber 4.1, Sugar 7.8, Protein 7.6
PB AND J MUFFINS - SNEAKY CHEF
Make and share this Pb and J Muffins - Sneaky Chef recipe from Food.com.
Provided by celticcooker
Categories Breads
Time 1h
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a muffin tin with paper liners.
- > In a mixing bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in the oil, Orange Puree and peanut butter. Fold the dry ingredients into the wet and mix until flour is just moistened (don't over-mix or the muffins will be dense).
- > Scoop about two tablespoons of batter into the large muffin cups until half full. Place a heaping teaspoon of jam in the center of each muffin. Cover the jam with another 2 tablespoons or so of batter, filling the cups just over the top. If you're using mini muffin cups, scale back quantities to fit into the smaller sized cups.
- > Bake for 25 to 30 minutes, until the tops are golden brown.
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