STUFFED POTATO SKINS
Creamy cheesy fluffy potatoes with crispy bacon - all baked in a crunchy potato skin. These Stuffed Potato Skins are serious comfort food.
Provided by Nicky Corbishley
Categories Appetizer
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 190c. Prick your potatoes with a fork and start them off in the microwave. Put all the potatoes in the microwave and microwave on high for 10 minutes (alternatively you can add 20 minutes to the cooking time in the oven).
- Put your potatoes in the oven, directly on the shelf and cook for 35-45 minutes until they're crisp on the outside and soft on the inside (you can check this by stabbing a knife into one of the potatoes to see if it slides in easily).
- Meanwhile, heat the oil in a small frying pan/skillet over a medium-high heat. Cook the pancetta cubes for 5-6 minutes, until crispy. Remove from the pan.
- When your potatoes are ready, take out of the oven and chop each of the potatoes in half. Pick up a potato half (using a tea towel to protect your hands) and using a spoon, scoop out the insides into a large bowl. Repeat with the rest of the potatoes.
- Add the cream, butter and salt & pepper to the bowl and mash using a potato masher or a fork until the potato is fluffy.
- Add in the pancetta and cheese (reserving a small handful for sprinkling on top). Mix together.
- Take one of the potato skins and put a spoonful of the potato mix inside. Put the potato in a baking dish and sprinkle with a little of the reserved cheese. Repeat with the remaining potatoes.
- When all of the potatoes are stuffed, put them back in the oven for 10-15 minutes (same temperature).
- Take out of the oven and serve with soured cream and a sprinkling of spring onions (scallions).
Nutrition Facts : Calories 197 kcal, Carbohydrate 14 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 188 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
STUFFED POTATO SKINS
"Fabulous as party appetizers, snacks or light meals, these potatoes are a fun way to eat your vegetables," writes Hollie Powell from St. Louis, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet., Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 158 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchange
STUFFED JACKET POTATO SKINS
If you're looking for a total comfort food recipe then these cheesy stuffed jacket potato skins will be right up your street! Potato, cheese, bacon and onion together make these crispy skins so delicious!
Provided by Corina Blum
Categories appetiser Main Course
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°C
- Coat the potatoes in olive oil and season. Bake in the oven for an hour.
- Put the bacon in a dry frying pan and fry until crispy. When cool, cut into small pieces.
- When the potatoes are ready, cut in half and scoop out the soft potato into a bowl.
- Add the cream cheese and mash into the potato with a fork. Mix in the chopped spring onions, hard cheese and bacon. Mash together and season.
- Put the filling back into the potato skins and return to the oven for 15 minutes.
Nutrition Facts : Calories 802 kcal, Carbohydrate 81 g, Protein 27 g, Fat 42 g, SaturatedFat 19 g, Cholesterol 92 mg, Sodium 644 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
STUFFED POTATO SKINS, STUFFED JACKET POTATOES
Potato skins make an excellent base for cheesy filling. It is very easy to make and great to serve for parties .You can also try other interesting jacket potatoes like Corn Stuffed Potato and Stuffed Potatoes with Spaghetti .
Provided by Tarla Dalal
Categories Baked Western Party Cocktail Party Oven Snack Recipes for Kids Indian Birthday Party Snacks Kitty Party Snacks
Time 15m
Yield 6
Number Of Ingredients 13
Steps:
- For the potatoesBoil the potatoes with the skin.Cut into halves, scoop the centre of each potato half a little, using a spoon so that a light depression is formed for the topping.Heat the oil in a kadhai and deep-fry the potatoes till they turn brown in colour.Drain on an absorbent paper and then sprinkle a little salt over them. Keep aside.
- For the cheese fillingHeat the butter in a broad non-stick pan, add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the green chillies and sauté on a medium flame for a few seconds.Add the plain flour, mix well and cook on a medium flame for a few seconds.Add the milk, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Add the salt, spring onion greens, mustard powder and cheese, mix well and cook on a medium flame for 1 minutes, while stirring continuously. Keep aside.
- How to proceedFill each deep-fried potato case with the cheesy filling.Serve immediately garnished with dry red chilli flakes.
Nutrition Facts :
STUFFED POTATO SKINS
If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.
Provided by Karen ~~.,.~~
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
- Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.
- Bake in the preheated oven until tender, about 1 hour.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g
BRIE STUFFED JACKET POTATOES
In an internet quest for the recipe for Brie-mashed potatoes, I came upon these little gems. I was only baking for two, so only used two potatoes, however, I forgot to scale down the remaining ingredients, which were slated to feed four (using 4 potatoes). My husband and I both agreed that these were the best things upon the plate tonight. From igourmet.com. Prep/Cook time does not include time for baking the potatoes.
Provided by skat5762
Categories Potato
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling.
- Mix together potato flesh, Brie, salt, egg yolk and butter.
- Beat until well mixed, and return mixture to potato skins.
- Place upon a baking sheet, or preferably a baking stone.
- Put into a 375-degree oven for 15 minutes, or until filling is golden brown.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 534.2, Fat 37, SaturatedFat 22.8, Cholesterol 186.6, Sodium 1068.2, Carbohydrate 37.7, Fiber 4.7, Sugar 1.9, Protein 14.6
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
STUFFED JACKET POTATOES
A simple baked potato recipe to get kids in the kitchen - this is easy to follow and great for teaching
Provided by Good Food team
Categories Side dish, Snack
Time 1h35m
Number Of Ingredients 5
Steps:
- Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
- Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
- To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
- Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
- Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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