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Best Stuffed potatoes recipes by Sagittarius ,  Dec 2, 2013


Chili-Stuffed Baked Potatoes

Ingredients

1 pound ground beef

  • 1 small onion, chopped
  • 2 cups Ragu® Old World Style® Pasta Sauce
  • 4 large potatoes, baked and split $
  • 1 to 1 1/2 tablespoons chili powder
  • 1 can (19 oz.) red kidney beans, rinsed and drained

Preparation

  1. Brown ground beef with onion in 12-inch skillet, stirring occasionally, 8 minutes or until onion is tender; drain if desired. Stir in chili powder and cook 30 seconds. Stir in beans and Ragu® Old World Style® Pasta Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until heated through. Evenly top hot potatoes with ground beef mixture. Garnish, if desired, with diced avocado, sour cream and shredded cheddar cheese.

    Preparation time: 15 Minute(s)
    Cook time: 20 Minute(s)


Cheddar-Mushroom Stuffed Potatoes

Ingredients

  • 6 large russet potatoes
  • 2/3 cup heavy whipping cream
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/4 cup chopped fresh mushrooms
  • 1/2 to 1 teaspoon garlic salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 bacon strips, cooked and crumbled, divided

Directions

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. Place pulp in a bowl; add cream and mash. Stir in 3/4 cup cheese, mushrooms, garlic salt, basil and oregano. Set aside 2 tablespoons bacon; stir the remaining bacon into potato mixture.
  • Spoon into potato shells. Top with remaining cheese and bacon. Microwave, uncovered, on high for 3-4-1/2 minutes or bake, uncovered, at 375° for 25-30 minutes or until potatoes are heated through. Yield: 6 servings.

Bacon 'N Cheese Stuffed Potatoes

What You Need

2 arge  baking potatoes
1 cup  KRAFT Shredded Sharp Cheddar Cheese
1 Tbsp.  milk
2 Tbsp.  butter or margarine
1/4 tsp.  salt
Dash  of pepper
1 Tbsp.  chopped fresh chives
2 slices  OSCAR MAYER Bacon, crisply cooked, crumbled

Make It

PREHEAT oven to 350°F. Bake potatoes 1 hour or until tender. Let stand 5 min. Cut potatoes in half lengthwise; scoop out centers, leaving 1/8-inch-thick shells.

MASH potatoes in medium bowl. Add cheese, milk, butter, salt and pepper; beat with electric mixer on medium speed until fluffy. (If potatoes are dry, beat in small amount of additional milk.) Stir in chives and bacon; spoon evenly into shells. Place in shallow baking dish.

BAKE 30 min. or until heated through. Garnish with additional chopped chives, if desired.

Broccoli and Cheese Stuffed Potatoes

Ingredients

4 potato(es), russet

1 pound broccoli, fresh

2 cups cheese, cheddar, grated

salt and pepper, to taste

Preparation

To cook potatoes in a slow cooker, wash the potatoes and prick each potato several times with a fork. Wrap each potato in foil and place in slow cooker. Cook on low for 8-10 hours depending on size of potatoes or on high for 4-5 hours. Otherwise, if using a conventional oven, bake at 400 degrees for about 1 hour. Wash broccoli and remove tough stem. Cut florets into bite side pieces. In a medium sauce pan, bring approximately 4 cups of water to a boil over high heat. Add broccoli and reduce heat to a simmer. Continue cooking broccoli until just tender. Remove broccoli from heat, drain and pour into a bowl. Slice the tops off of the cooked potatoes, add salt and pepper and soften potatoes with a fork. Top with broccoli and the shredded cheese and place in microwave for approximately 30 seconds to melt the cheese.

Stuffed Potatoes with sausage

Ingredients:

6 medium-large russet potatoes (baking potatoes)
2 tablespoons olive oil, plus 1 teaspoon, divided use
2 smoked chicken sausage links, cut into semi-circle slices (about ¼” – ½” thick)
½ red onion, thinly sliced
1 cup crimini mushrooms, sliced
2 cloves garlic, pressed through garlic press
1 small red bell pepper, cored, seeded and thinly sliced
1 small zucchini, thinly sliced (about 2” long) strips
1 small yellow squash, thinly sliced (about 2” long) strips
1 (14 ounce) can diced tomatoes, juice slightly drained off
½ teaspoon dried dill (or 1 tablespoon fresh chopped dill)
½ teaspoon salt, plus a pinch, divided use
¼ teaspoon black pepper, plus a pinch, divided use
2 green onions, chopped (for garnish)

Preparation:

-Preheat the oven to 400 degrees; place the russet potatoes into a small bowl, and drizzle the 1 teaspoon of olive oil over them, and rub onto the potatoes; using a fork, stab each of the potatoes a few times to allow the steam to escape while they bake; once oven is ready, place the potatoes directly onto the middle rack of the oven, and bake the potatoes for about 50-60 minutes, or until tender when pierced with a paring knife; while potatoes bake, prepare the grilled vegetable and chicken sausage filling.

-Place a large grill pan (or you can even use a large skillet/pan if desired) over medium-high heat and allow to become very hot; once hot, add the 2 tablespoon of olive oil and the sliced chicken sausage and red onions; using tongs, gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes; next, add the sliced mushrooms, and allow those to lightly brown; next, add the garlic, and once the garlic has become aromatic (about 20 seconds), add in the red bell pepper, the zucchini and yellow squash strips, and toss all together in the pan allowing for the vegetables to grill/become lightly browned, about 2  minutes; next, add in the diced tomatoes with a little of their juice, the dried dill, and the ½ teaspoon of salt and ½ teaspoon of pepper; toss with the tongs to incorporate, and cook for about 2 more minutes; turn off the heat, and set aside while you finish baking the potatoes and prepping them for serving.

-Once potatoes are baked, remove from oven and allow them to cool slightly so that they can be handled; once they’re cool enough to handle, make a length-wise slice into the middle of each baked potato to open it, and using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the “meat” of it up; next, add a pinch of salt an pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.

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