You are here

Filled Baked Potatoes

Barbecue.Master's picture
  Baking potatoes 4 Large (Or 8 Medium Ones)
For mexican corn relish
  Canned corn 8 Ounce, drained (1 Can)
  Red bell pepper 1⁄2 , cored, deseeded, and finely chopped
  English cucumber 1⁄2 , finely chopped (1/2 Of A 2 Inch Piece)
  Chili powder 1⁄2 Teaspoon
For blue cheese, celery & chive filling
  Cream cheese 1⁄2 Cup (8 tbs)
  Natural fromage frais 1⁄2 Cup (8 tbs)
  Blue cheese 4 Ounce, cut into cubes
  Stalk celery 1 , finely chopped
  Snipped fresh chives 2 Teaspoon
For mushrooms in spicy tomato sauce
  Butter/Margarine 2 Tablespoon
  Button mushrooms 3 Cup (48 tbs)
  Natural yogurt 2⁄3 Cup (10.67 tbs)
  Tomato paste 1 Tablespoon
  Mild curry powder 2 Teaspoon
  Paprika powder/Chili powder 1 Pinch
  Fresh herbs 1 Ounce, chopped (For Garnish)
  Salt To Taste
  Pepper To Taste

1. Wash the potatoes and scrub off all the grit using a brush but being careful not to tear the skin.
2. With a fork, prick the potatoes all over to allow even cooking.
3. Preheat the oven to 400°F

4. Place the potatoes in a roasting pan and place in the preheated oven.
5. Bake them for about 1 hour, until a fork pierces easily all the way through.
6. In the meantime, make the Mexican Corn Relish by grinding half the corn in the food processor or chopping it with a large knife.
7. Combine the ground corn with the other half whole corn in a bowl.
8. Add the remaining relish ingredients to the bowl and mix well. Keep aside to allow the flavors to blend.
9. In another bowl, make the Blue Cheese, Celery & Chive Filling by whisking the cream cheese and fromage frais until smooth and creamy.
10. Add remaining ingredients for the filling to the bowl and blend into the cheese mixture. Keep aside or refrigerate until ready to serve.
11. To make the Mushrooms in Spicy Tomato Sauce take a small heavy saucepan and melt the butter or margarine in it over a medium flame.
12. Add the mushrooms and sauté them for about 4 minutes until they are soft and dry.
13. Take pan off the heat and add the remaining sauce ingredients and stir well until blended. Keep warm on the barbecue.

14. Once the potatoes are baked, wrap each one individually in foil, and keep warm on one side of the barbecue.

15. To serve, unwrap the potatoes, make a slit and spoon the relish, cheese filling or sauce as preferred. Or allow the guests to help themselves by placing the bowl on the table.
16. Sprinkle with paprika or chili powder and garnish with herbs.
17. Serve hot, in the foil.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 625 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.4%

Saturated Fat 15.7 g78.6%

Trans Fat 0 g

Cholesterol 74.2 mg24.7%

Sodium 817.4 mg34.1%

Total Carbohydrates 78 g25.9%

Dietary Fiber 7.3 g29.2%

Sugars 11.4 g

Protein 23 g45.4%

Vitamin A 42.7% Vitamin C 74.4%

Calcium 29.5% Iron 24.5%

*Based on a 2000 Calorie diet

Filled Baked Potatoes Recipe