Garlic And Herb Stuffed Baked Potatoes Recipes

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

Ingredients

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.

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

Ingredients

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.

STUFFED BAKED POTATOES

Stuffed Baked Potatoes image

From Taste of Home Magazine. These are a little bit different from some of the other recipes in that these have garlic and ranch dressing mix in them.

Provided by Juenessa

Categories Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

Bake potatoes at 400° for 1 hour or until tender.
Reduce heat to 375°.
Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell.
In a large mixing 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 for 15-20 minutes or until heated through.
Top with bacon and green onions.

Nutrition Facts : Calories 228.4, Fat 15.8, SaturatedFat 9.9, Cholesterol 43.5, Sodium 185, Carbohydrate 14.8, Fiber 1.2, Sugar 0.8, Protein 7.5

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