Baked Stuffed Potatoes With Roasted Garlic Recipes

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CREAMY STUFFED BAKED POTATOES



Creamy Stuffed Baked Potatoes image

My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 10 servings.

Number Of Ingredients 8

5 medium baking potatoes
1/4 cup butter, softened
2 cups shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Steps:

  • Scrub and pierce potatoes. Bake 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. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 424mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS



Baked Potatoes Stuffed With Ricotta and Herbs image

Make and share this Baked Potatoes Stuffed With Ricotta and Herbs recipe from Food.com.

Provided by Tracey_B

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

4 potatoes, medium size
1 cup low-fat ricotta cheese, smooth
1 teaspoon garlic, minced
2 tablespoons chives, chopped
2 teaspoons parsley, chopped
salt and pepper
2 tablespoons sweet chili sauce (optional)

Steps:

  • Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
  • When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
  • Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.

GARLIC AND HERB STUFFED BAKED POTATOES



Garlic and Herb Stuffed Baked Potatoes image

These are so easy and yummy. They can be made ahead of time and refrigerated. Just bake and serve with your favorite steak.

Provided by Karen From Colorado

Categories     Potato

Time 2h

Yield 8 Potatoes

Number Of Ingredients 6

8 baking potatoes
1/3 cup milk
3 teaspoons butter or 3 teaspoons margarine
salt and pepper
1 (4 ounce) package garlic & herb spreadable cheese
paprika (optional)

Steps:

  • Preheat oven to 425°F.
  • Prick potatoes and bake about an hour or until tender.
  • Let cool until they can be handled.
  • Cut 1/3 off the top of the potato, horizontally.
  • Scoop put cooked potato leaving 1/4 inch thick shell.
  • Mash scooped potatoes with milk, butter, salt and pepper.
  • Stir in garlic and herb cheese.
  • Spoon mashed potatoes back into the shells.
  • Sprinkle with paprika.
  • Place on an ungreased cookie sheet.
  • Bake at 375°F for about 30 minutes or until hot and lightly browned.

CHEESY STUFFED BAKED POTATOES



Cheesy Stuffed Baked Potatoes image

These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 6 servings.

Number Of Ingredients 10

3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika

Steps:

  • Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.

Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

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