leave some space between potatoes for hot air to
otato with a fork; add potatoes to a slow cooker (do
Saute onion and bell pepper in margarine.
Add shrimp, crabmeat, seasonings, sour cream, cheese, milk, chives and parsley.
Heat thoroughly over low heat.
Scoop out potato meat; cream with small amount of margarine and milk; add seafood mixture.
Stuff potato hulls and top with shredded Cheddar cheese. Bake at 350\u00b0 for 15 minutes.
Prick potatoes with a fork. Place on
Microwave the potatoes until done.
Let cool.
Remove pulp from potato shells.
Combine bacon, onion, cheese, sour cream, salt, pepper and potato pulp.
Mix well.
Stuff shells with potato mixture and sprinkle with paprika.
Place stuffed potatoes on a microwave-safe serving platter.
Microwave at High for 5 to 7 minutes or until thoroughly heated, giving dish 1/2 turn.
Tips:
Potatoes may be filled ahead of time, covered and refrigerated until ready to bake.
If made ahead, add 3 to 4 tablespoons more milk to prevent drying and increase baking time to about 20 minutes.
Stuffed potatoes may also be heated in the microwave oven for 3 to 4 minutes on full power.
Bake potatoes until they are soft in the middle.
Remove them from the oven and cool 5 minutes.
Cut them into halves and scoop out the centers.
In a mixer, blend all of the above ingredients while slowly adding hot potatoes.
With a large spoon, fill the potato shells.
Bake the stuffed potatoes for 20 minutes in a hot oven (400\u00b0).
Serve piping hot.
Microwave potatoes until tender, then place in a 350\u00b0 oven for 5 to 10 minutes, until the skins are tough.
Cool until easy to handle.
Slice top of potatoes off lengthwise.
Use a spoon to scoop out potato, leaving a potato hull.
Combine all ingredients with scooped out potato, mixing well.
Stuff potato skins with mixture until heaping over top.
Place stuffed potatoes in baking pan and bake at 350\u00b0 for 30 minutes or until peaks of potato stuffing are brown.
Cut a thin slice from the top of each potato.
Then scoop out the pulp; reserve the shell and pulp for later use.
Saute in butter the onions, garlic, parsley and shrimp, just a minute or two.
Mix butter, milk, salt, pepper and cheese with potato pulp until thoroughly combined and a relatively smooth texture is reached.
Combine mixture that has been sauteed with the potato mixture.
Stuff potatoes and garnish by sprinkling paprika on top of each.
Broil stuffed potatoes just until warmed before serving.
Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper
For the herbs, use thyme, dill, or any mix of your favorites.
Bake potatoes and make the white sauce.
Add wine, cheese and herbs.
Simmer until cheese melts.
Add shrimp, crab and mushrooms, heating until hot.
Spoon over hot baked potatoes, adding more grated cheese if desired.
POTATOES: Wash potatoes thoroughly, poke with a fork (
Scrub potatoes well; prick with fork in
Boil the potatoes in salted water for about
Combine ingredients with scooped out potatoes and put back in the shells. (If too dry, add a little milk.) Bake stuffed shells in 350\u00b0 oven for 30 to 40 minutes.
Scoop out inside of the potatoes into a bowl and combine with sour cream and Hidden Valley Ranch salad dressing mix.
Fill potato skins with mixture.
Sprinkle Cheddar cheese and bake 12 to 15 minutes at 375\u00b0 or microwave until cheese melts.
br>Begin by baking the potatoes, as this will take the
ightly in the foil. Scrub potatoes and prick with a fork
o 400\u00b0F. Wrap the potatoes in foil and place on