stuffed potatoes

i served this dish and only 1 person ate the whole potato. i love all the ingredients in this recipe, but i was very disappointed, and won’t be making this again. i had to pile it on top of the hollowed out potato and still had a bit left over. i made it for a party and everyone loved them; the plate was empty within an hour!! i will make them again, but probably use sour cream and my own seasonings, to cut down on the sodium. rather than mixing in cheese as the recipe calls for, i topped my potatoes with broccoli, sliced turkey, and cheese sauce.

i rubbed the potatoes with a little olive oil and kosher salt to make the skin a little toastier. this worked out fine in the micro, but i also added bacon bits to the mix. i uaed french onion dip instead of sour cream and onion dip and cut the recipe in half. trued this recipe and just used green onion instead of soup mix and my wife ate the whole thing, so i know i have a winner! i found that a half of a large potatoe was enough for each serving. i would just suggest that before you bake the potatoes, grease or oil the skins as they will form a better “bowl” to be refilled. i followed the recipe exactly as posted and my daughter (who considers herself a potato connoisseur) wanted me to make more that very night!

ingredients ; 6 large russet potatoes ; 6 tablespoons unsalted butter (softened), divided ; 1/2 cup sour cream, room temperature ; 5 slices cooked how to make stuffed potatoes: bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees f until tender — 1 hour for russets, 50 minutes instructions heat oven to 400 degrees. drizzle potatoes with canola oil and sprinkle with kosher salt. take potatoes out of oven and cool on baking rack., twice baked potatoes, twice baked potatoes, baked potato with cheese.

ingredients 3 large baking potatoes (1 pound each) 1-1/2 teaspoons canola oil, optional 1/2 cup sliced green onions 1/2 cup butter, cubed, divided 1/2 cup ingredients 5 large idaho baking potatoes (about 1 pound each) 1 tablespoon olive oil 1 3/4 teaspoons salt 1/2 teaspoon freshly ground white pepper 4 part 2: stuffing and second bake mash potato: mash the scooped out potato. add ins! mix the filling until combined; stuff the skins: pile, .

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