Cheddar Stuffed Potatoes Recipes

CHEDDAR-MUSHROOM STUFFED POTATOES

Steps:

• 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.

CHEDDAR STUFFED POTATOES

Steps:

• Bake potatoes in preheated oven 55 minutes or until tender. Cool 10 minutes.
• Meanwhile, cook bacon in large skillet until crisp. Remove bacon and set aside.
• Pour off all but 1 tablespoon bacon fat. Cook broccoli and onion in drippings over medium high heat 8 to 10 minutes or until tender, stirring occasionally.
• Holding potatoes with a pot holder, cut off top 14 of potato (lengthwise). Reserve top for another use. Scoop our potatoes into a large bowl leaving 1/4 inch shells.
• Combine potato pulp with bacon, vegetable mixture, salt and pepper. Stir in a cup cheese. Set aside.
• Pace shells in 2 quart rectangular baking dish. Spoon potato mixture into potato shells, mounding over shells. Top with remaining cheese.
• Bake in preheated 400 degree oven for 20 minutes or until heated through. Serve with salsa or sour cream, if desired.