Knowing These 10 Secrets Will Make Your Cooking The Utimate Baked Stuffed Potato Delicious
by Victoria Alvarez
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The Utimate Baked Stuffed Potato
Before you jump to The Utimate Baked Stuffed Potato recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Eating Apples Is Good.
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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 cook it.
The ingredients needed to cook The Utimate Baked Stuffed Potato:
Use POTATOS
Get 4 russet potatos, baked until tender and cooled
Get 1 shallot, chopped
Prepare 2 garlic cloves, minced
Use 1/2 cup heavy cream
Prepare 1/4 cup Romano cheese, grated
You need 1/2 cup shredded sharp cheddar cheese
Take 1/4 tsp black pepper and salt to taste
Get 1/2 tbsp chopped fresh chives
Take 1/2 tbsp chopped fresh parsley
Get 1/4 tsp Cajun seasoning
You need 1/2 tsp hot sauce , such as Frank's brand
Prepare 4 slice of cold butter, salted or unsalted about a teaspoon for each slice
You need canola or peanut oil for frying, about 4 cups
Prepare 1 tsp butter, salted or unsalted
Provide SEASONING MIX FOR FRYED POTATO SHELLS
Use 2 tbsp Romano cheese, grated
Provide 1/2 tsp granulated garlic
Get 1/2 tsp Cajun seasoning
Get POTATO TOPPING
Get 4 slices of sharp cheddar cheese
Prepare 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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