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Deluxe stuffed potatoes recipe

Deluxe stuffed potatoes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato

These deluxe stuffed potatoes are faster than baked potatoes and filled with a yummy and satisfying cheesy mixture of potato, onion and ham. Serve with a salad on the side for a complete meal.

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IngredientsServes: 4

  • 4 medium potatoes
  • 1 onion, chopped
  • salt and pepper, to taste
  • 150g ham, finely chopped
  • 4 tablespoons soured cream
  • 200g cheese of your choice, grated

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat the oven to 180 C / Gas 4.
  2. Prick the potatoes all over with a fork then cook on high in the microwave for 3 minutes, or until the potato is tender. Remove from the microwave and cut in half, scooping out the middle (leave enough of a shell to maintain its shape when stuffed). Reserve the potato halves and the potato scooped from the middle.
  3. Lightly grease a frying pan and add the onion and salt and pepper and cook and stir over a medium heat for a few minutes until the onion starts to become tender. To the onions add the ham and soured cream and mix well. Finally add in the potato scooped from the middle of the potatoes, half of the grated cheese and mix.
  4. Place the potato halves on a baking tray and spoon in the filling. Sprinkle the remaining cheese on top.
  5. Bake in the preheated oven for about 15 minutes, until the cheese is golden brown and the filling is piping hot.


Fresh herbs such as chives and parsley would be a delicious addition to this recipe. A teaspoon or two of chopped herbs would be about right.

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Mexican Stuffed Baked Potatoes

I’m not exactly your classic meat and potatoes type of cook. In fact, I’m quite the opposite. In my first decade of having moved out and cooked for myself I don’t think I ever once bought a potato. And I mostly ate vegetarian. And I make mixed up meals that don’t bode well with the “plate method” of balancing foods: You know 1/2 plate veggies, 1/4 plate starch, and 1/4 protein? Not for me. I’m a mixed up stirfry, stew, casserole type of gal.

So I never used to buy potatoes but I would, on occasion, buy sweet potatoes.

Sweet potatoes are one of life’s greatest mysteries. They taste 100x better than white potatoes but they are generally more nutritious. They taste sweeter and yet they have a more blunted effect on raising blood sugar.

But that’s the science of it. Science doesn’t always follow common sense. The same phenomenon happens with carrots. They TASTE sweet, but they really have a negligible effect on blood sugar.

So with my natural love and penchant for sweet potatoes, the first time I made these Mexican potatoes, I used sweet potatoes. If you look closely at the photos you can see a touch of the orange from the sweet potato. But, take it from my family to yours: it was weird and just awful!

As much as it pains me to admit, this recipe does NOT work with sweet potatoes.

Why it’s a smart choice

Once you have your potatoes baked, this meal comes together in a snap! Just add your toppings and eat! This recipe is perfect for those days when you have leftover baked potatoes from a previous meal. Even better: plan to have leftover baked potatoes so supper the next day is a breeze!

If you give this recipe a go, let me know! Leave a comment, rate it, or snap a photo and tag it with #smartnutritionrecipes on Instagram! I’d love to see your creations!


Sprinkle washed and still-wet potatoes liberally with kosher salt and place on baking sheet. Bake until completely tender, approximately 1 hour 15 minutes.

In a non-reactive medium sauté pan on medium heat, render the bacon with no color, then add onions and garlic, continue to cook until soft, again with no color. Reserve.

When potatoes are cooked and cooled just enough to handle, cut off both ends to be flush and cut potato in half horizontally, this will form 2 standing cups. Using a spoon, gently remove the potato pulp to a separate bowl leaving the cup intact to “re-stuff."

Add remaining ingredients to the potato mixture (reserve half the Pecorino for topping). Mix well and season.

Scoop mixture back into potatoes liberally and well over the top to form mounds.

Sprinkle remaining Pecorino and place on baking sheet again in 425°F oven and bake until hot in the center and golden brown. If the tops begin to color faster than the center is getting hot, cover briefly with foil.

Make Ultra Deluxe Twice-Baked Potatoes, worthy of the most sumptuous steak houses

Weren’t twice-baked potatoes the highlight of any circa 1990s wedding banquet? I used to think so, going to countless family weddings as a child. I remember watching the cloche lift from my dinner and thinking Sheeeeeeeeeesh is this fancy. Whimsically piped, flecked with chives, the twice-baked potato was a sumptuous golden mound—potato dressed for the occasion. My Laura Ashley dress paled in comparison to what this potato was wearing.

Through the years my admiration for elegant twice-baked potatoes never flickered, but their taste now seems dull, muted, and chalky. Surely I could do better for this style icon of potatoes.

I set out to up the ante of the twice-baked potato, creating a rich dish that you could swirl even overcooked filet mignon through to make it taste better. The magic ingredient of steak sauce added everything those bland potatoes were missing: zip, salt, and tang. I thought for sure A1 sauce was going to be the front runner. In a side-by-side tasting though, it was Heinz 57 sauce that galloped its way ahead. I loved its savory, almost curry sauce-like flavor against buttery baked potato—like an aloo tikki-meets-hash brown casserole (not a terrible recipe idea, if anyone’s game). It’s already my favorite sauce for dipping any sort of meat, so its presence in a side dish next to a steak is more than welcome.

If I’m going to stuff something with itself, I’d like some flavor and textural differences, or what’s the point? So under its burnished lid of cheese, lies golden soft potatoes, their texture slackened with sour cream and butter, much like my own. Like a good pair of Spanx, a perimeter fence of crispy potato skin keeps everything in its place.

Go ahead and eat that skin too. It spent a lot of time in the oven for you, after all. I oil and salt the skins to make them extra-crackly and delicious. I feel slightly dirty eating an entire potato peel, but also virtuous since they are so good for you.

  • 3 Pounds Yukon gold potatoes, peeled and sliced thin
  • 1 pint heavy whipping cream
  • 1/4 Pound butter
  • 1 package cream cheese
  • 8 Ounces sour cream
  • 8 Ounces cottage cheese
  • 1 Teaspoon salt
  • 1/2 Teaspoon pepper
  • 1 Pound sharp Cheddar, shredded, divided
  • 1 sleeve Ritz crackers
  • 1 Pound queso chihuahua, shredded

Preheat oven to 350 degrees F.

In a stock pot, boil one gallon of water. Add sliced potatoes and cook for 10 minutes. Drain.

In a sauce pan, whisk together heavy whipping cream, butter, and cream cheese until smooth. Remove the cream mixture from heat.

In a large bowl, stir together cream mixture, sour cream, cottage cheese, salt, pepper, and ¾-pound sharp Cheddar, with a spatula.

In a food processor, pulse Ritz crackers and remaining sharp Cheddar and queso chihuahua cheese until a fine crumb.

Layer mixture with potatoes in a 9-by-13 casserole dish and top with cracker/cheese crumbs. Bake for 90 minutes, until bubbly.

How to make Loaded Cheesy Potato Casserole &ndash Step by Step

  1. Preheat oven 350 degrees. Spray a large baking dish (I use a deep 11×7 inch pan) with cooking spray and set aside. Peel potatoes and chop into large, evenly sized pieces.
  2. Boil potatoes for 15-20 minutes or until soft when pierced with a fork. Drain the potatoes and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and pepper. Beat at at low speed until nice and creamy.
  3. Spoon the potatoes into the prepared baking dish. Top with the shredded cheddar cheese and crumbled bacon.
  4. Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes or until cheese melts. Enjoy!

How does the Ninja Foodi convert from a slow cooker, pressure cooker, and air fryer?

The Ninja Foodi comes with two lids, this means you have a lid that’s already attached to it that is used for air crisp or air fryer. There is also a basket that goes inside the pot for the air fryer as well.

If you plan to use the pressure cooker option or slow cooker option, there is a second lid for it. This lid looks very similar to the Instant Pot lid and it also comes with a rack for your pot as well just like the Instant Pot.

If you prefer though, I actually decided to purchase this glass lid to go with mine and it works just like you would use it for a slow cooker.

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It’s so easy to use, we’ve cooked so many things in it I’ve literally lost count at this point. It has a sauté function as well, so I cook meat and veggies in it too before using the other functions.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

That three-ingredient sauce can go on anything. Double batch = necessary.

How to Cook Twice Baked Potatoes

First, you’ll wash and then poke the potatoes with a fork. Poking the potatoes allows the steam to escape the potato without it exploding. Believe me, you don’t want to clean that up.

After baking the potatoes and letting them cool enough to handle, you’ll cut the potatoes in half lengthwise and scoop out the flesh and place it in a large mixing bowl.

You can then proceed to add the other ingredients to make the filling- sour cream, butter, cream cheese, seasonings, cheese… there is so much yummy goodness in there!

Once mixed, place the filling back into the shells. Finish it off with a dusting of paprika and at this point you can pop them in the oven and enjoy in 20 minutes or you can place them covered in the fridge for later.

Tools used to make these Twice Baked Potatoes:

Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!

Hand Mixer– I love my hand mixer. I use it for everything from frosting, to whipped cream, to mashed potatoes.

Serve, Store, and Reheat

Serving: You can serve this meal with diced tomatoes, avocado, cilantro, sour cream, cheese, guacamole, or homemade salsa.

Storing: When storing you can either keep the potatoes and filling ingredients separate or store them together. This recipe will keep well in an airtight container for up to 4-5 days.

Reheating: The best way to reheat is to put the sweet potatoes in the oven wrapped in foil at 300 degrees for 15-20 minutes, and heat up the filling ingredients in a skillet. However, you can also just pop it all in the microwave if you&rsquore pressed for time.

Watch the video: Πατάτες Ψητές στο Φούρνο. Άκης Πετρετζίκης (November 2022).