Cheese stuffed potatoes with yogurt spice paste and sesame seed crust is a delightful dish that combines creamy, cheesy potatoes with a flavorful yogurt-spice paste and a crunchy sesame seed crust. This recipe is perfect for a special occasion or a hearty weeknight meal. The combination of textures and flavors creates a unique and delicious dish that will surely impress your taste buds. With just a few simple steps, you can create this savory and satisfying dish that is sure to become a family favorite.
Here are our top 13 tried and tested recipes!
CHEESE-STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and turn the heat down to 400 degrees F. Cut a slit in the top of the potatoes and carefully scoop out the flesh into a bowl, leaving the shells intact. Mash the potato lightly with a fork. Add the butter, sour cream, and 1/3 cup of the cheese, and salt and pepper to taste. Refill the shells with the potato mixture mounding it slightly.
- Set the potatoes on a baking sheet, and bake until heated through, about 15 to 20 minutes. Sprinkle the tops with the remaining cheese and bake until melted, about 5 minutes. Serve immediately.
CHEESE-STUFFED POTATOES WITH YOGURT-SPICE PASTE AND SESAME SEED CRUST
Provided by Steven Raichlen
Categories Potato Side Vegetarian Yogurt High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For potatoes and stuffing:
- Position rack in center of oven and preheat to 400°F. Place potatoes directly on oven rack and bake until tender when pierced with fork, about 1 hour 15 minutes. Transfer to platter and let stand until cool enough to handle. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut potatoes horizontally in half. Using spoon, scoop out pulp, leaving 1/3-inch-thick shell. Transfer potato pulp to medium bowl and mash; mix in cheese, melted butter, cilantro, green onion, chile, and sesame seeds. Season potato mixture generously with salt and pepper; divide among potato shells.DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- For yogurt-spice paste:
- Combine first 6 ingredients in processor. Using on/off turns, blend until mixture is finely chopped. Add yogurt, oil, and lemon juice and process until smooth puree forms. Transfer to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and refrigerate.
- Remove top rack from grill. Place disposable aluminum baking pan in center of bottom rack (if using 2-burner gas grill, place pan on 1 side of burner). Add enough water to pan to reach depth of 1 inch.
- Prepare barbecue (medium heat). If using charcoal grill, light briquettes in chimney and pour half onto rack on each side of disposable pan. If using 3-burner gas grill, light burners on left and right, leaving center burner off. If using 2-burner gas grill, light burner on side opposite disposable pan. Return top rack to grill. Place sheet of foil on grill rack above unlit burner; brush with vegetable oil.
- Place sesame seeds on small plate. Place half of yogurt-spice paste in shallow bowl and reserve. Spread remaining yogurt-spice paste over top of potato filling in each potato half. Sprinkle with half of sesame seeds. Dip bottom of each potato half into reserved spice paste, then dip into remaining sesame seeds. Place potatoes atop foil on grill rack above disposable pan. Cover barbecue and grill until potatoes are heated through and bubbling in center, 25 to 30 minutes. Transfer potatoes to platter and serve.
- A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
CHEESE-STUFFED POTATOES
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside. , To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes.
Nutrition Facts :
CHEESY STUFFED BAKED POTATOES
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°., In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells., Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts : Calories 416 calories, Fat 26g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 693mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
BACON 'N' CHEESE STUFFED POTATOES
Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.
Nutrition Facts :
CHEESE-STUFFED TWICE-BAKED POTATOES
This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper. , In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.,
Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.
CLASSIC STUFFED TWICE BAKED POTATOES
This is my perfect basic recipe for twice baked potatoes. These potatoes are great to make ahead of time. Just refrigerate or freeze until you need them, and reheat in the oven. I prefer sharp cheddar cheese, but you can use whatever you like, but it will change the taste of the recipe. Cook time includes baking the potatoes. Bake a few extra potatoes for extra filling if you like.
Provided by IHeartDogs
Categories Potato
Time 1h27m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Scrub and pierce potatoes.
- Bake for one hour, or until fully cooked.
- Remove potatoes from oven and let cool slightly.
- Cut potatoes in half and scoop out potato, being careful not to tear the skins, and place in a large bowl.
- Set skins aside.
- Add butter and salt to potatoes; mash until smooth.
- Add sour cream; mash until combined.
- Add cheese; mash until combined.
- Add one tablespoon of milk; mash.
- If the mixture needs to be more creamy, add more milk, one tablespoon at a time, until desired consistency.
- Add additional salt to taste, if needed.
- Fill empty skins with potato mixture.
- Top each potato with a half slice of cheese.
- Return to oven and reheat until hot.
- *Note*You may also refrigerate them to reheat at a later time, or you can freeze them.
- If you freeze them, delay placing the cheese slices on top until you are ready to bake them. You might want to add more milk to the mix before filling the potatoes because after freezing they seem to reheat a little less creamy.
STUFFED CREAMERY POTATOES WITH CHEDDAR CHEESE
Steps:
- Cut potatoes in half and using a melon ball scoop, scoop out a round hole approximately 3/4-inch. Carefully cook the potatoes in gently boiling water. When cooked (approximately 12 minutes), cool in cold water. Drain and set aside. Mix cheddar cheese, mayonnaise, and garlic together. Season accordingly. Fill the potatoes with cheddar cheese mixture. Bake in 375 degree oven until cheese melts, approximately 10 to 12 minutes.
CHEESY STUFFED BAKED POTATOES
This recipe is from "Woman's World", January 31, 2006. Excellent side dish! These are so yummy!
Provided by SouthernBell2627
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°f.
- Cut off top 1/2 INCH from garlic head.
- Wrap garlic in foil.
- Prick potatoes with fork.
- Bake potatoes and garlic on baking sheet until tender, about 1 hour. Let stand 10 minutes.
- Separate garlic cloves. Pinch bottom of each clove to remove from skins; throw skins away.
- Cut slit lengthwise down center of eat potato. Scoop potato from skins, leaving 1/4-inch thick shells.
- Mash potatoes with 1/2 cup cheese, butter, oil, salt, paprika, black pepper, and garlic.
- Scoop potato mixture into shells; top with remaining cheese.
- Bake on ungreased baking sheet until cheese is melted.
BAKED POTATOES WITH YOGURT CHEESE
Baked potatoes get a lift when topped with this tangy yogurt cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees. Scrub potatoes. Prick in several places with a fork; place on a baking sheet (or directly on oven rack). Bake until tender when pierced with a paring knife, 45 to 60 minutes.
- Split potatoes open with a fork; serve with a yogurt cheese.
Nutrition Facts : Calories 199 g, Fat 1 g, Fiber 4 g, Protein 7 g
STUFFED POTATOES WITH CHEESE
Cottage cheese is the "secret" ingredient in this creamy side dish. "I make two potatoes, one for dinner and one for lunch the next day," notes Janet English, Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Bake potatoes at 400° for 1 hour or until tender. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp; set aside., In a small skillet, cook and stir onion in water for 2-3 minutes or until tender. Add mashed potatoes, cottage cheese, buttermilk, Parmesan cheese, salt and pepper. Stir until blended and heated through. Spoon into potato shells. Sprinkle with green onion.
Nutrition Facts :
CHEESE-STUFFED SWEET POTATOES
Portable and healthy, these potatoes can be prepared ahead of time and are ready-to-eat after a quick reheat. Cook time includes five minutes cooling time and assumes you use the microwave option. From "Recipes for a Six Pack" by Oxygen Magazine.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 2 cheese-stuffed sweet potatoes, 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potatoes, prick lightly with a fork and microwave for six minutes, or until done. (Or, bake in oven at 400 degrees F for one hour or until done.) When cool enough to handle, cut the potatoes lengthwise and scoop out the insides into a small mixing bowl. Set aside potato skins.
- Mash the cooked potatoes with the three cheeses and salt and pepper. Distribute the potato mixture evenly among the potato shells. Top each with the sliced green onion and sprinkle paprika on top.
- Return potatoes to the microwave (one minute on high) or oven (10 to 15 minutes at 350 degrees F) or until hot. Wrap or store in a portable container to bring to work or the gym; microwave on high for 1 1/2 to two minutes on high before eating.
STUFFED BAKED POTATO WITH CHEESE
Make and share this Stuffed Baked Potato With Cheese recipe from Food.com.
Provided by brenda86
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Put potato into a pan of salted water,bring to boil and simmer until just tender (about 15 or 20 minutes).
- Cut potato into half, scoop out the centre leaving a thin wall of flesh.
- Mash scooped out potato and leave aside.
- Heat oil in pan using moderate heat, add onion n stir, add meat, ketchup, coriander, black pepper n soy sauce.
- Season to taste and leave aside.
- In a bowl mix mashed potato and meat together.
- Fill the potato shell with mixture, mounding it.
- Sprinkle top with sufficient cheese, bake at 200celcius for 10-15 minutes.
- Note: The potato skin will be eaten, so wash them well.
Nutrition Facts : Calories 180, Fat 5.8, SaturatedFat 3, Cholesterol 23.8, Sodium 176.8, Carbohydrate 23.5, Fiber 2.9, Sugar 3.9, Protein 9.3
Tips:
- For the best results, use a combination of Yukon Gold and Russet potatoes. This will give you a creamy and fluffy interior with a crispy skin.
- Be sure to pierce the potatoes all over with a fork before baking. This will help them cook evenly.
- For a crispy crust, brush the potatoes with olive oil and sprinkle with salt and pepper before baking.
- If you are short on time, you can use pre-shredded cheese. However, fresh cheese will give you a better flavor.
- Be careful not to overstuff the potatoes. Otherwise, they will burst open when they are baked.
- For a vegetarian version of this dish, you can omit the bacon. You can also use vegetable broth instead of chicken broth.
Conclusion:
Cheese-stuffed potatoes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are perfect for a special occasion or a casual weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love.
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