9 Stuffed Potatoes

Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.

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Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Photo By: Kana Okada ©Kana Okada 2011

Mushroom-Onion (No. 2)

Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Saute 2 cups sliced mushrooms in olive oil until soft; add chopped dill and salt. Spoon onto the potatoes; top with the onion, sour cream and more dill.

Sloppy Joe (No. 5)

Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick. Spoon onto baked potatoes.

Bacon and Egg (No. 6)

Top each baked potato with butter, 2 slices cooked bacon and a fried egg. Season with salt and pepper.

Pizza (No. 7)

Scoop the flesh out of 4 baked potatoes. Mash with 3/4 cup tomato sauce; stuff into the skins. Top with sliced pepperoni, shredded mozzarella, parmesan and oregano. Broil to melt.

Brie-Ham (No. 8)

Cook 4 ounces diced ham in olive oil until browned. Spoon onto baked potatoes and top with sliced brie. Warm in a 400 degrees F oven to melt; top with chopped parsley and chives.

Creamed Spinach (No. 20)

Cook 2 chopped shallots in butter. Add 2 tablespoons flour; cook 2 minutes. Add 1 box thawed frozen spinach (squeezed dry), 1 cup half-and-half and some nutmeg; cook 5 minutes. Season with salt. Spoon onto baked potatoes and top with parmesan.

Mango Black Bean (No. 32)

Mix a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 cup diced tomato, 1 minced jalapeno, 2 tablespoons each chopped cilantro and red onion, 1 tablespoon olive oil and the juice of 2 limes. Spoon onto baked sweet potatoes.

Tapenade (No. 41)

Mix 3 tablespoons tapenade with 1 tablespoon finely chopped parsley. Spoon onto baked new potatoes and top with sliced cherry tomatoes.

Apple-Cheddar (No. 42)

Cook 2 diced peeled apples in butter until tender. Spoon onto baked sweet potatoes, top with shredded cheddar and broil to melt. Top with crumbled cooked bacon.

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50 Stuffed Potatoes

Serve these spuds from Food Network Magazine as the main dish: They're loaded with tasty toppings.