Corn Stuffed Baked Potatoes Recipes

CORN-STUFFED BAKED POTATOES

Corn-Stuffed Baked Potatoes image

These potatoes have a rich, creamy cheesy stuffing. Cheddar cheese or Monterey Jack cheese can be substituted for the manchego. Cooking time includes the time for cooking the potatoes. Serving size is one potato half per person.

Provided by Mami J

Categories Potato

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (215 g) can corn kernels
6 large baking potatoes
300 g cream cheese
3 slices bacon, cooked until crispy and crumbled
100 g manchego cheese
1 chunk onion
1/3 cup milk
1 tablespoon finely chopped cilantro
salt and pepper

Steps:

Place the potatoes in pot with cold water, and cook until almost tender, about 25 minutes.
Rinse with cold water and cut in half. Scoop out center of the potatoes, being careful not to pierce skin.
Mix the scooped-out potato with half the cream cheese, the bacon, half the manchego cheese, the corn and salt and pepper to taste. Fill the potato skins with the mixture. Cover with foil to keep warm.
Meanwhile, in a blender, puree the rest of the cream cheese with the onion, and the milk.
Place the filled filled potatoes in a serving platter and pour the cream cheese sauce over them. Sprinkle the remaining manchego cheese and cilantro and serve.

Nutrition Facts : Calories 202.2, Fat 11.7, SaturatedFat 6.5, Cholesterol 32.3, Sodium 128.4, Carbohydrate 20.7, Fiber 1.9, Sugar 1.1, Protein 4.8

STUFFED BAKED POTATOES

Stuffed Baked Potatoes image

Provided by Food Network

Categories side-dish

Time 1h45m

Yield 4 main course servings, or 8 side dish servings

Number Of Ingredients 6

Ingredients

4 large baking potatoes
1 stick butter
1 cup grated Cheddar cheese
3/4 cup milk, plus more if needed
2 tablespoons chopped chives, optional
Salt and pepper, to taste

Steps:

Preheat oven to 425 degrees. Wash potatoes and poke 2 or 3 vent holes in each with a fork. Bake potatoes in oven until done, about 1 hour. (Poke with a fork and if fork goes in easily they are done). Remove potatoes from oven and allow to cool for 10 minutes. Slice potatoes in 1/2 lengthwise and scoop pulp into mixing bowl being careful not to break skin. Mash potatoes with butter, cheese, milk, and chives. Taste-test and adjust seasoning if necessary with salt and pepper. Spoon mashed potatoes back into skins and place in a 9 by 13-inch dish. Return to oven and heat thoroughly.

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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