WW HAM AND CHEESE STUFFED POTATOES
This is out of one of my old Weight Watchers cookbooks called "Simple Goodness". I have this marked as really good! Hope you enjoy :) I removed the point count on the title based on one of the reviews...
Provided by teresas
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees fahrenheit.
- Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
- Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
- Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
- Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
- Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
- Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
- Top each potato with 1 Tablespoon sour cream.
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 :
HAM AND CHEESE STUFFED POTATOES
Make and share this Ham and Cheese Stuffed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 35m
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash and pat dry potatoes.
- Rub each potato with shortening.
- Prick potatoes several times with fork.
- Bake for 1 hour at 375 degrees.
- Cut in half, and scoop out inside leaving shell, and place on a cookie sheet.
- In a large bowl, beat potatoes for 1 minute.
- Add butter,onion,eggs, and pepper.
- Continue until smooth and fluffy.
- Fold in 1 cup of cheese and 1/2 cup of ham, fill potato shells with mixture.
- Top with remaining 1/2 cup of cheese , and 1/2 cup of ham.
- Sprinkle with paprika.
- Bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.
Nutrition Facts : Calories 295.2, Fat 20.3, SaturatedFat 11.5, Cholesterol 101.9, Sodium 236.5, Carbohydrate 15.9, Fiber 1.4, Sugar 1, Protein 12.7
STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
- Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
- Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
- Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
- With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
- Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
- Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
- Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
- Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.
HAM & CHEESE STUFFED POTATOES
When I was growing up, there was always a potato on the table. This is one of my mom's favorite recipes & we still fix these potatoes regularly. It's a good replacement for regular baked potaotes! This recipe calls for the potatoes to be baked in the oven to cook but you can cook them in the microwave. I have not had as much luck getting the potatoes to stay together when cooked in the microwave but you can try either way you like. The microwave is much faster, of course!
Provided by alimel_01
Categories < 4 Hours
Time 1h30m
Yield 4 potatoes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400 for 1 hr or until tender.
- Cut each potato in half, carefully scoop out the inside of the potato leaving a 1/4 inch thick shell. Put scooped out potato in a large mixing bowl.
- In the large mixing bowl with the potato inside, add milk, cream cheese, butter, swiss cheese, cheddar cheese, salt & pepper.
- Mix the contents with a hand mixer or electric mixer until well blended.
- Stir in ham and chives.
- Spoon mixture back into potato shells.
- Bake at 350 for 15 minutes.
Nutrition Facts : Calories 533, Fat 20.4, SaturatedFat 12.2, Cholesterol 73.5, Sodium 1279, Carbohydrate 67.6, Fiber 8.3, Sugar 3.1, Protein 21.6
STUFFED POTATOES WEIGHT WATCHERS STYLE
Recipe is from Weight Watchers New Cookbook. 3 points per serving can speed up time if baked in a microwave too.
Provided by Marsha D.
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400'.
- Poke baking potato with fork. Bake in oven for 1 hour. Reducing oven temp to 350'.
- In a medium skillet, heat oil.
- Saute onions about 5 minutes.
- Add broccoli,carrot,and garlic and stir until soften, about 5 minutes. Reduce heat and cover and cook 4 minutes longer.
- Halve the potatoes when done. Scoop out pulp.
- In a large bowl combine potato pulp ,saute vegetables, cottage cheese, parsley, parmesan cheese, salt and pepper. Mash all up well
- Spoon mixture into potato skins.
- Place on baking sheet and bake until heated through for 15 minutes.
- Serve alone or as a side dish.
Nutrition Facts : Calories 158.2, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.5, Sodium 280.9, Carbohydrate 27.5, Fiber 4, Sugar 5.3, Protein 6.1
TWICE BAKED POTATOES - WEIGHT WATCHERS RECIPE - (4.1/5)
Provided by RecipeKitchen
Number Of Ingredients 7
Steps:
- Heat oven to 400° F. Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika. Bake 20 minutes or until heated through.
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