Wonderful Stuffed Potatoes Recipes

STUFFED BAKED POTATOES

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.

CREAMY STUFFED BAKED POTATOES

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.

THE ABSOLUTE BEST EVER TWICE BAKED POTATOES

Steps:

• Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
• Start your bacon cooking, chop it into little slices and cook in a pan.
• Slice the potatoes in half when they are cool enough to handle.
• Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
• Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
• Add milk until they are the perfect texture for your palate.
• Mix in the seasoning salt and pepper.
• Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
• Add in green onion to taste, start with a 1/4 cup.
• Stuff the potatoes with the filling and add the rest of the cheese on top.
• Bake at 350 degrees for 15 minutes.
• Serve these with sour cream sprinkled with a little seasoning salt.

WONDERFUL STUFFED POTATOES

Steps:

• Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
• Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
• Mix in by hand remaining ingredients except Parmesan cheese.
• Spoon mixture into potato shells.
• Sprinkle top with 1/4 teaspoon Parmesan cheese.
• Place on baking sheet and return to oven.
• Bake 15-20 minutes or until tops are golden brown.

DOUBLE STUFFED POTATOES WITH THE WORKS

Steps:

• Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

STUFFED POTATOES

Steps:

• 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.