Loaded Potatoes 

 

For each of the variations: Preheat the oven to 425°F. Wash two large russet potatoes and pat dry. (Russets have a high starch content and are better for baking than red-skinned or Yukon Gold potatoes.) Rub the skins with olive oil and sprinkle with salt and pepper. Prick the potatoes with a fork in several places. Place on a baking sheet. Bake 50 to 60 minutes, until tender. Let cool slightly. Reduce oven temperature to 350°F. Cut the potatoes into halves lengthwise. Scoop out the pulp, leaving about 1/4 inch of potato pulp on the skin. Place the scooped pulp in a large bowl and the skins on a baking sheet. Add the remaining ingredients to the pulp, mixing well. Pile into the potato skins. Bake about 15 minutes, until hot. Serves 4.

Artichoke Swiss Stuffed Potatoes
 

1 (6-oz) jar marinated artichokes, chopped, plus 2 Tbsp of the marinade
4 oz Swiss cheese, shredded
 

Pizza Potatoes
 

1/2 cup chopped sun-dried tomatoes in oil
4 oz Fontina cheese, grated
Chopped pepperoni (optional)
 

Broccoli Cheese Stuffed Potatoes
 

2/3 cup Alouette or Boursin cheese
1-1/2 cups broccoli or cauliflower florets, microwaved for 2 minutes

0

©2020 eat.drink.MISSISSIPPI. All rights reserved.