Here's how The Utimate Baked Stuffed Potato can help you in weight reduction
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Before you jump to The Utimate Baked Stuffed Potato recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to the utimate baked stuffed potato recipe. You can have the utimate baked stuffed potato using 22 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook The Utimate Baked Stuffed Potato:
- Prepare POTATOS
- Take 4 russet potatos, baked until tender and cooled
- Prepare 1 shallot, chopped
- Use 2 garlic cloves, minced
- You need 1/2 cup heavy cream
- You need 1/4 cup Romano cheese, grated
- Take 1/2 cup shredded sharp cheddar cheese
- Use 1/4 tsp black pepper and salt to taste
- Get 1/2 tbsp chopped fresh chives
- Use 1/2 tbsp chopped fresh parsley
- You need 1/4 tsp Cajun seasoning
- Get 1/2 tsp hot sauce , such as Frank's brand
- Use 4 slice of cold butter, salted or unsalted about a teaspoon for each slice
- Get canola or peanut oil for frying, about 4 cups
- Provide 1 tsp butter, salted or unsalted
- You need SEASONING MIX FOR FRYED POTATO SHELLS
- Get 2 tbsp Romano cheese, grated
- Take 1/2 tsp granulated garlic
- Get 1/2 tsp Cajun seasoning
- Provide POTATO TOPPING
- Provide 4 slices of sharp cheddar cheese
- Provide 4 slices of bacon, precooked until almost crisp, cut in half
Steps to make The Utimate Baked Stuffed Potato:
- Cut top off cooled baked potatos, save top and remove flesh from potato into a bowl.
- Combine all the seasoning mix for fryed pototos in a small bowl. Heat oil in Dutch oven or large deep pot to 350. Fry potato shells and their tops until golden, about 4 minutes. Remove to a rack, sprinkle all over with seasoning and cool on rack
- In a small skillet , add the teaspoon of butter, add shallot and garlic and soften minute. Add cream and simmer about 5 minutes until beginning to thicken. Remove from heat
- Mash the potatos in the bowl. I use a ricer for this for very smooth potatos, but any way is fine. Add cream mixture, romano , cheddar and cream cheeses, pepper, hot sauce, chives, parsley and Cajun seasoning, mix together.
- Preheat oven to 425. Line a baking pan with foil. Spray with non stick spray.
- Fill potato shells with mashed potato mixture. Push cold butter piece into center of potato
- Add slice of cheddar cheese on top, then place top of potato on.
- Cross bacon over top and secure with a toothpick. The potatoes can be prepared ahead and refigerator at this point up to 2 days in advance. Bring to room temperature before baking.
- Bake in oven on prepared pan until hot and cheese is melted and bacon is crisp. About 15 minutes.
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