Chili Cheese 2 Foot Long Potato Skin Recipe By Tasty Recipes

BROCCOLI CHEDDAR 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a pan, heat 1 tablespoon of olive oil. Add the onions and cook until golden.
• Add the garlic, broccoli, salt, and pepper, and cook until the broccoli is tender. Scoop mixture into a bowl.
• Add the cream cheese and cheddar cheese to the bowl of broccoli and stir to combine. Set aside.
• Once the potatoes have cooled, place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet, place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the broccoli cheddar mixture into the potato skins and press down into an even layer. Sprinkle the rest of the cheddar cheese and mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
• Top with parsley.
• Enjoy!

CHILI CHEESE STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
• Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.

SUPER LOADED CHILI POTATO SKINS

Steps:

• Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
• Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
• Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
• Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.

JACKET POTATO: THE OLD FASHIONED RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with bacon, drizzle with queso, and garnish with green onion, to taste.
• Enjoy!

HEART-SHAPED SCALLOPED POTATO-CRUST PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Thinly slice the potatoes using a mandoline and a hand guard.
• Fill the bowl of sliced potatoes with water to rinse off excess starch.
• Drain the potatoes through colander and transfer back into the bowl.
• Add the salt, garlic powder, and black pepper, and mix thoroughly until fully coated.
• Assemble the potato slices in heart shape onto a parchment paper-lined baking sheet.
• Place a sheet of parchment paper on top of the potatoes, and add a pan with heavy ovenproof weight, such as a cast-iron pan.
• Bake for 50 minutes.
• Remove the parchment paper, baking sheet, and weight on top of the potatoes.
• For the Classic toppings, add tomato sauce, mozzarella, fresh mozzarella, and basil in the upper left corner of the potato heart.
• For Barbeque Chicken toppings, add tomato sauce, mozzarella, cheddar, red onion, BBQ chicken, parsley, and bacon in the lower left corner of the potato heart.
• For Supreme Combo toppings, add tomato sauce, mozzarella, pepperoni, Italian sausage, mushroom, white onion, and green pepper in the lower right corner of the potato heart.
• For Spinach Artichoke toppings, add the spinach artichoke dip in the upper right corner of the potato heart.
• Bake for 10 minutes.
• Enjoy!

5-INGREDIENT BBQ CHICKEN-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.
• Using a sharp knife, carve out one of the breasts from the rotisserie chicken. If the chicken is particularly small, use both breasts. Chop the chicken breast into very small pieces and set aside.
• Use a fork to poke holes all over the sweet potato. Transfer the sweet potato to the prepared baking sheet.
• Bake for 40-50 minutes, until the sweet potato is tender when pierced with a paring knife or skewer.
• Add the cabbage to a medium skillet over medium heat. Add the barbecue sauce and sauté until the cabbage starts to soften, about 3 minutes.
• Add the chopped chicken and stir just to incorporate. Remove the pan from the heat.
• Once the sweet potato is cool enough to handle, slice it in half lengthwise and scoop out the flesh with a spoon until a ¼-inch (6 mm) layer remains.
• Fill the sweet potato skins with the chicken and cabbage filling, drizzle with barbecue sauce, and top with the sliced green onions.
• Enjoy!

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ªC).
• Debone, remove skin, and shred rotisserie chicken.
• Brush potatoes with oil and sprinkle with salt and pepper.
• With a fork, poke several sets of holes on the front and back of the potato.
• Bake for 40-45 minutes or until inside is cooked.
• Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
• In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
• Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
• Bake for 15 minutes, or until the cheese is melted.
• Enjoy!

CHICKEN BACON RANCH 2-FOOT-LONG POTATO SKIN RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C)
• On a baking sheet, place the 4 potatoes. Using a fork, puncture holes all around the potatoes. Bake for 1 hour until the potato gives when you press into it.
• In a bowl, add the chicken, salt, pepper, half of the scallions, ½ cup (50 grams) mozzarella, and ranch. Stir to combine and set aside.
• Once the potatoes have cooled place one on a cutting board. Cut the potato in half lengthwise. Cut off one of the ends of the potato. Using a spoon, scoop out the insides of the potato making sure not to scoop out too much or the potato skin will be too thin. With the remaining potatoes, cut them in half lengthwise and cut off both of the ends and scoop out the potato.
• On a parchment paper-lined baking sheet place both ends. Place three of the skins alongside one potato end and place the other 3 potato skins alongside the other end
• Brush the potato skins with the rest of the olive oil and season with salt and pepper.
• Scoop the chicken mixture into the potato skins and press down into an even layer. Sprinkle the rest of the mozzarella cheese over the potato skins. Bake for 5 minutes until melted.
• Top with bacon and the rest of the scallions.
• Enjoy!

SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
• Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
• Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
• Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
• Bake for 20-25 minutes, or until the potatoes are softened.
• In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
• Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
• Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
• Cool for 10 minutes before slicing.
• Enjoy!