114116 lighter parmesan stuffed potatoes Recipes

potatoes, garlic cloves, minced, frozen chopped spinach, thawed and squeezed dry, fat-free cottage cheese or 1 cup soy cream cheese, parmesan cheese, freshly grated (1/2 cup, may substitute vegan parmesan substitute or vegan parmesan)

potatoes (can be regular, red or new , which ever you prefer), olive oil or 3 -5 tbsp lite, dried dill weed, garlic salt, onion salt, parmesan cheese, grated

potatoes, baked, light sour cream, leek (cooked ), onion (cooked ), skim milk, part-skim mozzarella cheese

potatoes, kale or 1 medium spinach, olive oil, red bell pepper, chopped, onion, chopped, milk, salt and pepper, cheddar cheese, grated

potatoes , medium, onions , spring, sweet corn, bacon, crispy, capsicum, red, cheese, grated (optional), parsley, chopped (optional)

potato, olive oil, salt, fresh ground black pepper, grated parmesan cheese

potatoes, parmesan cheese, grated, mozzarella cheese, grated, all-purpose flour, salt, pepper, paprika, butter, melted

potatoes, washed and peeled, olive oil, dried thyme, crushed, garlic powder, onion powder, seasoning salt, pepper, parmesan cheese

potatoes , scrubbed and cut in half, butter, grated parmesan cheese, garlic powder

potatoes, water, butter, melted, grated parmesan cheese, onion soup mix, pepper

russet potatoes, baked and cool enough to handle (about 2 large potatoes), parmesan cheese, grated, salt, fresh ground black pepper, chives, finely chopped, olive oil, milk

potatoes, peeled or, red potatoes, unpeeled (your choice ), half-and-half or 1 1/2 cups milk, unsalted butter, sour cream, parmesan cheese, freshly grated, salt , for boiling water,plus, salt, fresh ground pepper , to taste

baked stuffed potato shells, potatoes, baked and cooled, minced onion, minced green pepper, dill weed, salt, drops of hot sauce (more or less to taste), sour cream, shredded cheddar cheese, cooked and crumbled bacon, preheat oven to 425o. cut potatoes in half lengthwise, then cut in half crosswise. slice each quarter into 3 wedges. scoop out pulp, leaving 1/4 inch on skin. cook onion and peppers in butter till transparent; do not brown. add dill weed, salt and sauce. spread sour cream thinly over skins and cover with onion mixture. bake 10 minutes or till crisp. top with cheese and bacon and bake till cheese melts.

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.

parmesan mashed potatoes, red potatoes, washed and quartered, salt, garlic, minced, fresh parmesan cheese, grated, butter, cream, salt and pepper to taste

potatoes (cooked with skin on ), broccoli (diced or chopped ), tomato (diced or chopped ), bacon (pieces or bits), parmesan cheese, heavy cream (milk optional substitute), onion (chopped ), garlic (minced or powder ), black pepper, sea salt, basil, tarragon, olive oil or peanut oil, butter-flavored cooking spray, cheddar cheese (grated )

potatoes (peeled ), cauliflower florets (chopped ), chopped onion, peas, sweet pepper (cored, seeded and chopped ), green chilies (chopped ), tomatoes (cubed ), garlic cloves (chopped ), salt, water, chopped coriander leaves