Bewitching Stuffed Potatoes Recipe

Bewitching Stuffed Potatoes Recipe
Bewitching Stuffed Potatoes Recipe photo by Taste of Home
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Bewitching Stuffed Potatoes Recipe

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I livened up my cheesy stuffed potatoes by giving each a silly hat and grin. These creepy spuds will be a hit at dinner.—Mary Shenk, Dekalb, Illinois
Recommended: Witch Halloween Party
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 4 medium potatoes (about 8 ounces each)
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices Monterey Jack cheese
  • TOPPINGS:
  • Sliced ripe olives, drained
  • Roasted sweet red peppers, drained and sliced
  • Blue corn tortilla chips

Directions

Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes, turning once.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with mayonnaise, adding next six ingredients.
Spoon into potato shells. Place on a baking sheet; top with a piece of cheese. Bake until heated through, 12-15 minutes. Decorate, as desired, with olives and peppers; serve with blue corn tortilla chips. Yield: 8 servings.
Originally published as Spooky Stuffed Potatoes in Ultimate Halloween 2016, p26

  • 4 medium potatoes (about 8 ounces each)
  • 1/2 cup mayonnaise
  • 1 cup shredded cheddar cheese
  • 8 bacon strips, cooked and crumbled
  • 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 1 green onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices Monterey Jack cheese
  • TOPPINGS:
  • Sliced ripe olives, drained
  • Roasted sweet red peppers, drained and sliced
  • Blue corn tortilla chips
  1. Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes, turning once.
  2. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with mayonnaise, adding next six ingredients.
  3. Spoon into potato shells. Place on a baking sheet; top with a piece of cheese. Bake until heated through, 12-15 minutes. Decorate, as desired, with olives and peppers; serve with blue corn tortilla chips. Yield: 8 servings.
Originally published as Spooky Stuffed Potatoes in Ultimate Halloween 2016, p26

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