Recipes for "stuffed potatoes"

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.

Place potatoes into a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.

Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.

Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.

Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.

Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.

Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.

Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.

Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.

Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.

Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.

Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).

Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.

Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.

Preheat oven to 350 degrees F (175 degrees C).

Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.

Bake in preheated oven for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.

Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.

Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.

Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.

Bake in the oven until heated through and cheese is melted, about 25 minutes.

Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.

Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.

Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.

Bake in the preheated oven until lightly browned, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place potatoes on a baking sheet; rub with canola oil.

Bake in the preheated oven until easily pierced with a knife, about 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).

Cut potatoes in half lengthwise. Scrape flesh into the bowl of a stand mixer, being careful not to tear skin. Leave a small rim of flesh in skin intact. Place hollowed-out potato skins back on the baking sheet.

Beat together melted butter, gravy, cream cheese, salt, and pepper into potato flesh in the mixer on low speed until well combined. Add 1 cup Cheddar cheese; mix for a few seconds. Remove the bowl from the stand mixer; fold in turkey, stuffing, and green onions using a spatula.

Fill potato skins with turkey mixture. Sprinkle remaining 1/4 cup Cheddar cheese on top.

Bake in the preheated oven until warmed through, about 15 minutes.

Preheat an air fryer to 350 degrees F (175 degrees C).

Brush potatoes gently with 1 teaspoon oil; place into the air fryer basket and cook for 10 minutes. Brush potatoes with 1 more teaspoon oil; continue cooking for 10 minutes. Coat with the remaining 1 teaspoon oil and cook until tender, about 10 more minutes.

Cut cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar and mix well.

Cook onion and bacon in a skillet over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.

Mix onion and bacon into mashed potatoes. Stuff mixture into potato skins. Sprinkle remaining Cheddar on top.

Return stuffed potatoes to the air fryer and cook until cheese is melted, about 6 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Pierce potato skins with a fork.

Microwave potatoes on high for 12 minutes. Transfer partially baked potatoes to the preheated oven and bake for 15 minutes.

Remove potatoes from the oven, leaving the oven on. Slice off potato tops, then scoop out most of the flesh, being careful to leave the skins intact. Mash the flesh in a medium bowl.

Melt butter in a small skillet over medium heat. Add onions and sauté until tender, about 5 minutes.

Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.

Bake potatoes until heated through, about 15 minutes. Season with parsley, salt, and pepper.

Preheat the oven to 400 degrees F (200 degrees C). Scrub potatoes and dry.

Place potatoes directly on the center oven rack and bake for 1 hour. During the last 20 minutes of baking time, make the sauce.

Combine 2 cups milk and heavy cream in a microwave-safe container and microwave on high power for 45 seconds; set aside.

Melt butter in a large nonstick skillet over medium heat until bubbly. Stir in garlic, salt, pepper, and nutmeg and cook, stirring, about 1 minute. Stir in flour and cook, stirring continually, until the flour mixture is bubbly. Stir in hot milk and cream, and cook, stirring continually, until mixture comes to a boil, 3 to 5 minutes.

Remove from heat and stir in Gruyere and Parmesan cheeses until melted, about 1 minute. If the sauce is too thick, stir in more milk, in 2 tablespoon increments, until sauce reaches the desired consistency.

To assemble, cut open each potato and gently flake the flesh of each potato with a fork. Place 1/4 of cooked shrimp on top of each potato and cover with sauce. Sprinkle with chopped parsley and serve.

Preheat oven to 400°F. Thoroughly wash the potatoes under running water, making sure to get off any dirt. Pierce the potatoes all over with a fork and arrange them on a baking sheet.

Bake until soft and a fork easily reaches the middle of the potato, about 1 hour depending on the size of the potatoes.

Heat the oil in a large skillet over medium heat. Add the peppers, onions, salt, and chili powder and cook until the vegetables are softened, about 15 minutes.

Add the chorizo and cook, breaking up the sausage with a wooden spoon, until fully cooked, about 10 minutes.

Split each sweet potato down the middle with a knife and push open at the ends to make a pocket. Stuff the sweet potatoes with the chorizo mixture, sprinkle with some cheese and cilantro, and serve.

The leftovers will keep for a few days, covered, in the refrigerator.

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Preheat oven to 350 degrees F (175 degrees C).

Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.

With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

For taco seasoning, add chili powder, garlic powder, onion powder, cumin, smoked paprika, dried oregano, seasoned salt, and cayenne to a small bowl; stir to combine. Set aside.

Preheat the oven to 425 degrees F (220 degrees C).

Rub each sweet potato with 1/2 tablespoon olive oil and 1/2 tablespoon taco seasoning. Wrap each sweet potato in foil and place on a baking sheet.

Bake in the preheated oven until fork tender, about 40 minutes.

Heat remaining 2 tablespoons olive oil In a skillet over medium heat; add diced onion, and cook until softened, about 5 minutes. Add ground beef and 1/4 cup taco seasoning; cook and stir beef until browned and crumbly, breaking up clumps with a spatula, and mixing in seasoning as beef cooks, 5 to 7 minutes.

Stir in black beans; cook until heated through, about 2 minutes. In a small bowl stir together cornstarch and water until smooth. Stir into the meat mixture and simmer until slightly thickened,  2 to 3 minutes. Season with salt and pepper.

To serve, slice potatoes open, and add a pinch of taco seasoning to the inside of each potato. Spoon in meat; top with cheese, pico de gallo, jalapeno, sour cream, cilantro, and more taco seasoning. Serve immediately.