STUFFED POTATO SKINS
Got these from Rachael Ray -- a nice twist on the traditional potato skins, would make a great appetizer!
Provided by iewe7726
Categories Potato
Time 1h20m
Yield 20 skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F
- Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
- Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using).
- Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Nutrition Facts : Calories 185.7, Fat 5.3, SaturatedFat 2.9, Cholesterol 12.9, Sodium 234.8, Carbohydrate 30.1, Fiber 3.7, Sugar 1.8, Protein 5.3
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 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
TACO-STUFFED POTATO SKINS
Provided by Trisha Yearwood
Categories appetizer
Time 1h45m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
- Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
- Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
- Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
- Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.
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
RE-STUFFED POTATO SKINS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 4h25m
Yield 20 skins
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes until cooked through, 50 to 60 minutes. Remove and allow to cool for a minimum of 2 hours.
- Once cooled, split the potatoes lengthwise and scoop out a pocket, saving the scooped potatoes. Place the potato skins skin-side down on a baking sheet. Place the skins in the refrigerator for 30 minutes to rest.
- Preheat the oven to 350 degrees F. Heat the oil in a deep fryer to 350 degrees F.
- Fry the potatoes to a golden brown, in batches if necessary. This should take 3 to 4 minutes per batch. Once golden brown, remove and hold on the baking sheet for stuffing.
- In a mixer, whip the reserved scooped potatoes on low until mixed. Add the butter, sour cream, parsley and Cajun spice. Mix until well blended, 2 to 3 minutes, then remove from the mixer.
- Add the cheese and mix well with a spoon. Then "re-stuff" the skins with the pork and then top with the cheeses. Bake until the cheese is melted, 15 to 18 minutes.
TEX MEX STUFFED POTATO SKINS
Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
- Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
- Puree salsa and beans in a blender with cumin and chipotle pepper.
- Place skins on a parchment or silicone pad.
- Fill with bean mixture, top with onion mixture, then with cheese.
- Bake for 15-20 minutes till bubbly and browned.
Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4
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