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Broccoli, Cheese, and 10 Other Things to Stuff in a Baked Potato

Broccoli, Cheese, and 10 Other Things to Stuff in a Baked Potato


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Makeover this side dish with fillings that give it main course status

Try a loaded baked potato like this one topped with sour cream, chives, bacon, and cheese.

"For me, a plain baked potato is the most delicious one... It is soothing and enough," said the famous food writer M.F.K. The Baked Potato — wholesome, nutritious, nearly impossible to screw up — is one of our favorite simple dinners, but to Ms. Fisher’s assertion that a plain baked potato is enough, we must differ in opinion.

For the Broccoli, Cheese, and 10 Other Things to Stuff in a Baked Potato slideshow.

When the soft, creamy flesh of your plain baked potato isn’t quite enough, just add to it. No one will ever fault you for adding more flavor and texture to this already-superb spud. Crispy bacon, acidic bruschetta, creamed spinach, or the runny yolk of a fried egg are all simple ways to add deliciousness to transition this humble side dish to main course status.

Use our guide to make the perfect baked potato — crisped skin with a fluffy center — or try our short cut to achieve the same great texture in less time. Then, dream up your favorite flavor combination.

We aren’t reinventing the wheel here, but we are upping the ante on what a simple baked potato can do for your lunch and dinner routine. Check out our complete list of delicious fillings to stuff inside your baked potato.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Recipe Summary

  • 6 russet potatoes
  • 12 strips bacon
  • 1 pound broccoli florets
  • ¾ cup diced red bell pepper
  • ½ cup water
  • 1 cup sour cream
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 cups grated Cheddar cheese
  • 8 green onions, chopped

Preheat an oven to 400 degrees F. Pierce each potato with a paring knife and roast in the oven until tender, about 1 hour, depending on the size of your potatoes.

Meanwhile, dice up the bacon. Heat a saute pan over medium heat and cook the bacon until crispy, about 7 minutes. Drain the bacon fat and reserve.

Return the saute pan to the heat and add the reserved bacon fat. Cook the broccoli and red pepper for 2 minutes. Add the water and allow to cook until water has evaporated. Remove from heat.

When potatoes are done cooking, remove and allow to cool until you can handle them. Cut them in half and with a spoon, scoop out the insides, leaving about 1/4 inch border on the skins.

Place the scooped-out potato in a bowl and mix with half the bacon, broccoli, red pepper, sour cream, salt, pepper, and half the Cheddar. Divide this filling back among the potato skins.

Return the stuffed potatoes to the 400-degree oven and bake until heated through, or until an instant-read thermometer reads 165 degrees, 10 to 12 minutes. Remove and top with remaining bacon, Cheddar, and green onions.


Watch the video: Γιατί πρέπει να τρώμε γιαούρτι (June 2022).


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