Double Baked Stuffed Taters Recipes

CHEESE-STUFFED TATER TOTS RECIPE BY TASTY

Steps:

• Combine thawed hash browns, flour, salt, pepper, and eggs in a bowl.
• Take a piece of cheese and wrap a palmful of the mixture around it, shaping it into a tot (you may have to squeeze out some excess moisture to make it nice and tight).
• Fill a large, deep skillet halfway with oil and heat over medium. When the oil is hot, drop in some tots, turning them along the way until they're crispy and golden brown. Let cool a bit.
• Enjoy!

DOUBLE-BAKED STUFFED TATERS

Steps:

• Preheat oven to 425*.
• Pierce potatoes several times with a fork.
• Bake potatoes until tender, about 1 hour.
• Place potatoes on a wire rack and cool slightly.
• In a large skillet, heat oil over medium heat.
• Add red onion; saute until tender, about 3 minutes.
• Add mushrooms and cook, stirring, for 5 minutes.
• Add garlic, lemon juice, dill, salt and pepper.
• Cook for 2 minutes.
• Using a sharp knife, slice potatoes in half lengthwise.
• Using a small spoon, scoop out potato pulp, leaving a small amount attached to the skin to form a shell.
• In a large bowl, combine potato pulp, mushroom mixture, sour cream and parmesan.
• Mix well.
• Spoon potato mixture evenly into shells.
• Place potatoes on a baking sheet.
• Bake until heated through, about 20 minutes.
• Serve immediately.

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.