Cheesy Steak Stuffed Potatoes Recipes

CHEESY STUFFED BAKED POTATOES

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.

SKIRT STEAK WITH CHEESY MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

CHEESE-STUFFED POTATOES

Steps:

• Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.

CHEESY STEAK-STUFFED POTATOES

Steps:

• Preheat oven to 350.
• Prick potatoes with fork. Microwave potatoes until tender.
• Meanwhile, coat large nonstick skillet with cooking spray; heat over medium-high heat. Add steaks; cook, turning once, until browned, 2 minutes. Transfer to cutting board; cut into 1/4" wide slices. Add onion to skillet; cook, over medium heat, stirring, until softened and lightly browned, 7 minutes.
• Horizontally cut off top 1/4 of each potato. Scoop out potato from skins into bowl, leaving 1/4" thick shell. Mash potato with milk, dip, salt and pepper. Stir in steaks, onions and 1/2 cup cheese. Spoon into potato shells; sprinkle with remaining 1/2 cup cheese. Place on jelly roll pan. Bake until hot and cheese is melted, 20 minutes.

CHEESE-STUFFED BAKED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
• Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.

CHEESY STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400°f.
• Cut off top 1/2 INCH from garlic head.
• Wrap garlic in foil.
• Prick potatoes with fork.
• Bake potatoes and garlic on baking sheet until tender, about 1 hour. Let stand 10 minutes.
• Separate garlic cloves. Pinch bottom of each clove to remove from skins; throw skins away.
• Cut slit lengthwise down center of eat potato. Scoop potato from skins, leaving 1/4-inch thick shells.
• Mash potatoes with 1/2 cup cheese, butter, oil, salt, paprika, black pepper, and garlic.
• Scoop potato mixture into shells; top with remaining cheese.
• Bake on ungreased baking sheet until cheese is melted.