Total Calories: 248
* Preparation Time: 1 1/2 to 2 hours Storage Time: Up to 24 hours Reheating Time: 35 minutes Bake potatoes and cool slightly. Slice off a thin piece from top of each potato and discard piece. Carefully scoop out the inside of each potato, leaving a 1/4 -inch shell set shells aside. Place potato in a medium bowl. Mash with a fork.
Add vegetables with sauce. Parmesan, butter or margarine, and hot pepper sauce. Stir until combined. Spoon into potato shells. Wrap individually in foil and refrigerate up to 24 hours.
Bell: Bake in foil in a preheated 350° oven for 30 minutes. Open foil and broil 6 inches from heat source for 3 to 4 minutes or until golden brown.
Note: Small cubes of smoked ham or turkey can be stirred into the filling if desired.
Freezer Storage: Stuffed potatoes can be frozen up to 3 months. Thaw before heating as above.
Microwave Cooking: To heat individual potatoes, unwrap as many as desired. Place refrigerated potatoes, one at a time, on a microwavable plate. Microwave at 100% power (700 watts) for 4 to 5 minutes or until hot inside, turning one-fourth turn after 2 minutes.
Place unwrapped frozen potatoes, one at a time, on a microwavable plate. Microwave at 100% power (700 watts) for 9 to 10 minutes or until hot inside, turning one-fourth turn after 5 minutes.
This Garden Stuffed Potatoes recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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