CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
BOURSIN STUFFED POTATOES
These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.
Provided by Brookelynne26
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
- Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
- Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
- Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
- Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.
Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2
STUFFED POTATOS PEELS,WITH BOURSIN CHEESE
Steps:
- Warp 12 potatos with a foil and bake in a 400f preheated oven,until soft,11/2-2 hours. While still hot use gloves to half the potatos lengthwise and use a spoon to empty the flesh into a medium bowl,leaving 10 peels with a rim of 1/8 in. of flesh.Varnish the 10 peels with soft butter or olive oil and sprink little salt.Put under broiler to brown until you get black spots.Put a side.Mash the potatos adding the cheese and season to taste. using a spoon or a piping sack to fill the potatos peels with the mash,sprink each with the parmasan.This can be done time a head.Just before serving broil again to heat and melt the cheese.
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