Simple And Easy Stuffed Potatoes Recipe 3 Variations

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Simple And Easy Stuffed Potatoes Recipe 4 Variations 

Stuffed baked potatoes is a nourishing meal which children will love. Dietary fiber is abundant in this food, and it is also low in fat.

This meal can be easily prepared ahead of time, and it can be frozen for future meals.

Our Stuffed Baked Potatoes are loaded with all of your favorite toppings, including shredded cheese and green onions and since they’re baked in the oven till they’re nice and crispy on the outside while being soft and fluffy on the inside. 

Plus, they can be easily reheated for a quick and easy meal any night of the week!

Stuffed baked potatoes are made by baking potatoes, removing the flesh, and then combining it with sour cream, bacon, and cheese. 

After topping the potatoes with this mixture, they are baked until they are puffy and golden.

Stuffed baked potatoes are hearty and filling, and make a great meal for any time of day. leftovers can also be reheated and enjoyed the next day.

It’s a wonderful side dish with everything you’d like to eat. As a hearty appetizer, they’re also great to enjoy with a big bowl of soup or a salad while watching the game.

If you’re looking for a stuffed baked potato recipe that’s sure to please the whole family, look no further! This dish is sure to become a new family favorite. 

How To Make Stuffed Potato

This stuffed potatoes dish is almost always served as a side dish, but can also be the main course. You may choose any one of the three fillings or their combinations as you wish.

Prep Time: 10 minutes 
Cook Time: 50 minutes. 
Total Time:1 hour

Course: Breakfast/Snack/Tiffin
Cuisine: Global
Serves: 6 people

Author: Ranjeeta Nath Ghai

Ingredients

• 6 large potatoes

Ingredients For The Bean Filling

• 1 small can (225 grams) baked 30 minutes) 
• beans
• 1 small onion, finely chopped 
• 1 finely chopped green chilli
• 1 tablespoon oil or butter salt and pepper to taste
• 1 teacup Bechamel Sauce/White Sauce
• 4 tbsp grated mozzarella cheese for topping
• salt and pepper to taste

Preparation For The Bean Filling

1. Heat the butter and fry the onion for ½ minute.
2. Add the green chilli and fry again for a few seconds.
3. Add the corn, white sauce, salt and pepper and cook for 1 minute. 
4. Add the beans and cook for 2 minutes.
5. Add salt and pepper.

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Ingredients For The Corn Filling 

• 1 teacup cooked corn 
• 1 small onion, finely chopped
• 1 finely chopped green chilli
• 3 tablespoons Bechamel Sauce/White Sauce
• 1 tablespoon butter
• 1 teacup Bechamel Sauce/White Sauce
• 4 tablespoons grated cheese for topping
• 4 tbsp grated mozzarella cheese for topping
• salt and pepper to taste

Preparation For The Corn Filling

1. Heat the butter and fry the onion for ½ minute.
2. Add the green chilli and fry again for a few seconds.
3. Add the corn, white sauce, salt and pepper and cook for 1 minute. 

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For The Cream Cheese Filling

• 1 teacup fresh thick curds
• 1 tablespoon fresh cream
• salt to taste

Preparation The Cream Cheese Filling

1. Mix all the ingredients thoroughly. 
2. Chill.

How To Proceed With Assembling

1. Brush the potatoes with oil.
2. Wrap in an aluminium foil and bake in a For the bean filling (for 6 potatoes) hot oven at 200°C (400°F) till tender (about 30 mins)
3. Cool and split horizontally.
4. Scoop the potato halves a little so that a slight depression is formed for the filling
5. Fill each potato half with the filling of your choice (the quantities of each filling are given for six potatoes and should be adjusted as required). 
6. If using cream cheese filling, serve the hot potatoes with cold cream cheese. 
7. If using the bean or corn filling, grill under an oven before serving. Alternatively, bake in a hot oven at 200°C (400°F) for 10 minutes.
8. Serve hot.

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