104296 broccoli stuffed potato skins avocado Recipes

potato, skin on, diced, cabbage, roughly chopped, broccoli, chopped, sour cream, half and half, salt & pepper to taste

baking potatoes, head broccoli, cut into florets, salt and pepper to taste, roasted garlic and parmesan cheese sauce (such as ragu)

russet potatoes, whole milk, light sour cream, reduced-fat buttermilk, shredded fontina cheese, chopped chives, butter, salt, black pepper, grated fresh parmigiano-reggiano cheese

baked potato skins, cut in half (empty of most potato), melted butter, seasoning salt, green onion, diced, fried bacon, diced (about 5 strips), cheddar cheese, shredded

baking potatoes, frozen broccoli, thawed chopped, low-fat sour cream, low-fat cheddar cheese, shredded, ham or 1 (6 oz) package turkey , diced

oil, chicken breast , cut into strips, broccoli , cut into pieces, water chestnuts, drained, ground ginger, garlic powder, onion soup mix, water, soy sauce, hot baked potatoes

potatoes, fresh broccoli florets, green onion, thinly sliced, chicken broth, low-sodium soy sauce, rice wine vinegar, cornstarch, fresh or frozen cooked shrimp , or 1 (6-oz) can shrimp, drained, diced pimiento (optional)

baking potatoes, head broccoli, cut into florets, salt and pepper to taste, roasted garlic and parmesan cheese sauce, dried oregano, dried basil

baking potatoes, sliced summer squash, sliced zucchini, red pepper , julienned, green pepper , julienned, red onion, cut into 1/4-inch wedges, reduced-fat italian salad dressing, canola oil, salt, divided, shredded reduced-fat cheddar cheese

baking potatoes, milk, heated, cheddar cheese, shredded, sour cream, scallion, turkey bacon, cooked and crumbled

potatoes, skins on, flour , plus, extra flour , for dusting, salt, butter, olive oil, onion, finely chopped, ground cinnamon, fresh ground black pepper, freshly grated nutmeg, cardamom pods, seeds only,ground to a powder (optional), minced lamb, pine nuts, tomato puree, chopped parsley, water, oil, for frying, greek yogurt , thinned with, milk, garlic, crushed with, salt

hot baked russet potatoes (about 3/4 lb each), cayenne pepper sauce, butter, melted, red bell pepper, finely chopped, chopped green onion, shredded cheddar cheese

russet potatoes , 6-8 oz. each, prepared macaroni and cheese, shredded monterey jack and cheddar cheese blend, ground chipotle chile pepper, sliced scallion

idaho potatoes, vegetable oil, butter, at room temperature, sour cream, fresh parsley leaves, minced, cajun spice, cooked and shredded pork butt, grated cheddar, grated parmesan

baked potatoes skins, salsa or picante sauce, promise spread, melted, monterey jack cheese with jalapenos, reduced-fat, shredded

baked potato skins halves (empty of potato) or quartered if the potatoes are really big, melted butter, seasoned salt, green onion diced (can ommit), fried bacon diced and crispy fried (about 5 strips), shredder cheddar cheese (i use jack & cheddar mix like ruby tuesday does), sour cream, ranch dressing

sweet potato- skin on thinly (1cm) sliced, olive oil, mild blue cheese, sweet pancetta, fresh basil, salt and pepper

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.