One potato, two potato, three potato,
four. Five potato, six potato, seven potato, more!
Do you remember this song from when, as children, we sang it to make a choice about what we wanted to choose or who we wanted to pick for our team? I don’t know what made me think of that when I decided to have a stuffed baked potato for dinner. But it just popped into my mind. Whoa! Whatever! I decided to see how many different stuffed baked potatoes I could come up with. These are some of my favorites.
Of course, they are basically the same. You start with a baked potato Idaho or sweet potato are my choices. Do you bake yours in the oven or the microwave? My mother always baked hers in the oven smeared with a little Crisco to make the skins crispy. A baked potato and meatloaf was my favorite birthday meal. With 4 children in the family you didn’t get your very own of anything very often, but you got your own baked potato. I usually cook mine in the microwave. My husband said he thought the microwave was the most expensive potato baker he’d ever bought.
I just found this on a blog. I had never thought about a slow cooker for baking potatoes. Why not?
Slow Cooker Baked Potatoes
technique adapted from A Year of Slow Cooking
Wash, scrub, and dry any number of potatoes that you need (or as many that will fit in your slow cooker). Prick each potato with a fork a few times. Place into slow cooker and cook on Low for 10 hours or High for 6 hours or until desired tenderness.
Then you cut it open and fluff the potato and little before you stuff it with all sorts of things. Cheese, butter, sour cream, bacon are the typical stuffing ingredients. But why not mix it up and make the baked potato the entire meal? Works for me.
My favorite is steamed broccoli, cheese and a little butter. I stuff this in a good old Idaho baker. (4-6 ounces)
Next, would be a sweet potato. I like the broccoli in this one too, but no cheese please. My favorite stuffing in a sweet potato is one slice of the pre-cooked bacon made extra crispy in the microwave for 1 minute with 1 teaspoon of Splenda Brown Sugar and a little cinnamon. This reminds me of the Thanksgiving sweet potato casserole a little.
A baked potato with sliced chicken (rotisserie from the deli) stuffed in it with a dollop of sour cream is good.
Chili con carne (your style) ladled into the baked potato and topped with your favorite chile toppings is a warm and very hearty meal. I like green onions and cheddar cheese. I get a cup of chili from the deli and use this for my potato. A little sour cream would be good if you like it.
And last, a taco stuffed baked potato. I add sliced chicken breast meat for a chicken taco touch, fresh salsa made with tomatoes, onion, jalapeño, and a little lime juice, grated jack cheese, cilantro and a wedge of avocado and tomato on the side with a few tostado chips. It makes it taste like a (chicken) taco.
Wait….one more idea. St. Patricks Day is coming. How better to honor the Irish than with the potato.
Twice Baked Potatoes – Lightened up
- 4 medium russet potatoes ( 2 1/4″ – 3 1/4″ diameter ) , scrubbed
- 1/2 cup non-fat plain Greek yogurt
- 2 wedges of Light Creamy Swiss Laughing Cow Cheese
- 2 tablespoons Oscar Mayer Turkey Bacon Bits
- 2 green onions (whites and greens), chopped
- salt and pepper, to taste
- fat free half and half, if needed to thin out potato mixture (optional)
- 1 cup reduced fat cheese (Swiss, cheddar, colby…your choice),
- and a sprinkle of Hungarian Sweet Paprika from the Savory Spice Shop is good.
Allow potatoes too cool enough to handle. Unwrap a potato and slice down middle long ways. With spoon, scoop out insides leaving about a 1/8″ potato in skin all around.
Place scooped out potato in large bowl. Set “potato shell” on baking sheet lined with foil. Repeat with all potatoes. Sprinkle potatoes with salt and pepper and set aside.
To the scooped out potato in the bowl, add the Greek yogurt and Laughing Cow Cheese Wedges. With electric mixer, whip until fluffy. You might need to add a bit of fat free half and half or skim milk at this point to thin them out enough to fluff…maybe not. Depends on the potato. Stir in the turkey bacon bits, green onion, and 1/2 cup of the shredded cheese. Season with salt and pepper to taste.
Spoon mixture evenly into the 8 potato shell halves. Top with remaining shredded cheese and sprinkle with paprika.
At this point you can cover with plastic wrap or foil and refrigerate until you are ready to bake them or you can bake them right away. Set oven at 350°. Place potatoes uncovered in oven and bake until heated through and cheese is melted, about 30 min for refrigerated potatoes and about 15 minutes for unrefrigerated ones.