CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
STUFFED POTATOS PEELS,WITH BOURSIN CHEESE
Steps:
- Warp 12 potatos with a foil and bake in a 400f preheated oven,until soft,11/2-2 hours. While still hot use gloves to half the potatos lengthwise and use a spoon to empty the flesh into a medium bowl,leaving 10 peels with a rim of 1/8 in. of flesh.Varnish the 10 peels with soft butter or olive oil and sprink little salt.Put under broiler to brown until you get black spots.Put a side.Mash the potatos adding the cheese and season to taste. using a spoon or a piping sack to fill the potatos peels with the mash,sprink each with the parmasan.This can be done time a head.Just before serving broil again to heat and melt the cheese.
BOURSIN STUFFED POTATOES
These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.
Provided by Brookelynne26
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
- Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
- Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
- Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
- Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.
Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2
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