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Broccoli-and- Cheese-Stuffed Baked Potatoes
Baked potatoes are ideal side dishes
for a crowd. You can prep them early, get them in the oven, then set up
a buffet of toppings for guests to choose from. For these broccoli-topped spuds, you may want to offer a bowl of sour cream.
All You
JANUARY 2008
- Yield: 8 Servings
- Cost Per Serving:$1.40
Ingredients
- 8 large baking potatoes
- 2 tablespoons olive oil
- 3/4 pound broccoli florets (5 cups)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cups grated low-fat Cheddar
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper
Preparation
Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil;
pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam
broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly
chop.
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Oh, there is much more!! (expand the post to see more)
In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat.
Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh.
Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.
Oh, there is much more!! (expand the post to see more)
Photo by: Oxmoor House visit: http://www.myrecipes.com
Loaded Twice-Baked Potatoes
For a main dish, split the potatoes from the top, and open slightly; pile on more toppings, and enjoy the entire potato.
Oxmoor House
SEPTEMBER 2012
- Yield: 8 servings (serving size: 1 potato half)
Ingredients
- 4 small baking potatoes (about 6 ounces each)
- Cooking spray
- 1/8 teaspoon kosher salt
- 1/4 cup fat-free milk
- 1/4 cup plain fat-free Greek yogurt
- 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup), divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 2 bacon slices, cooked and crumbled
Preparation
1. Scrub potatoes; rinse and pat dry with paper towels.
Coat potatoes with cooking spray; pierce potatoes with a fork. Rub 1/8
teaspoon kosher salt evenly over potatoes; place in an oval 6-quart
electric slow cooker. Cover and cook on LOW for 8 hours or until
potatoes are tender. Cool slightly.
2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
3. Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.
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Sliced baked potatoes:
2. Cut each potato in half lengthwise; scoop out pulp into a medium microwave-safe bowl, leaving a 1/8-inch-thick shell. Mash pulp with a potato masher. Stir in milk, yogurt, 1/4 cup cheese, 1/4 teaspoon kosher salt, and pepper. Microwave at HIGH 1 minute or until thoroughly heated.
3. Spoon potato mixture evenly into shells; sprinkle evenly with remaining 1/4 cup cheese. Arrange potato halves in bottom of slow cooker. Cover and cook on HIGH for 25 minutes or until thoroughly heated and cheese melts. Sprinkle each potato half with about 1/2 teaspoon chives and about 1 teaspoon bacon.
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Sliced baked potatoes:
- Thinly slice almost all the way through.
- Drizzle with butter, olive oil, salt and pepper.
- bake at 425 for about 40 min. Enjoy!
Recipe from: FoodGawker.com
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Golden Potato Soup
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Submitted By: Marge
Photo By: RACINGGREY
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"This is a thick, hearty soup. Kids love this because of the cheesy flavor."
Ingredients:
3 cups peeled and cubed potatoes
1/2 cup chopped celery
1/2 cup chopped onion
1 cube chicken bouillon
1 cup water
1 teaspoon dried parsley
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1/2 teaspoon salt
1 pinch ground black pepper
2 teaspoons all-purpose flour
1 1/2 cups milk
1 1/2 cups shredded American cheese
1 cup chopped ham
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Directions:
| 1. | In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. |
| 2. | In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick. |
| 3. | Stir in cheese, cooked ham or hamburger and simmer until cheese is melted. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 3/20/2013 |
Recipe via: http://www.kidskubby.com/egg-stuffed-baked-potato/
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