Simple Recipes for Stuffed Potatoes

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Simple Recipes for Stuffed Potatoes Tasty Potato Dishes to Serve as Side Dishes to Perfect Your Meal

BY: TRISTAN SANDLER

Copyright © 2022 by Tristan Sandler. All Rights Reserved.

License Notes Let’s get right into it because I wouldn’t say I like fluff (you will see this in my recipes): You aren’t allowed to make any print or electronic reproductions, sell, republish, or distribute this book in parts or as a whole unless you have express written consent from me or my team. Why? I worked really hard to put this book together and, if you share it with others through those means, I will not get any recognition or compensation for my effort. Not only that, but it’s impossible to know how my work will be used or for what purposes. Thus, please refrain from sharing my work with others. Oh, and be careful when you’re in the kitchen! My team and I aren’t liable for any damages or accidents that occur from the interpretations of our recipes. Just take it easy and stay safe in the kitchen!

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Table of Contents Introduction 1. Cheddar bacon stuffed potatoes 2. Jalapeno stuffed potatoes 3. Pizza stuffed potatoes 4. Ham mozzarella stuffed potatoes 5. Cranberry pecan stuffed potatoes 6. Quinoa olive stuffed potatoes 7. Bean cilantro stuffed potatoes 8. Chickpea stuffed potatoes 9. Simple double-baked stuffed potatoes 10. Mushroom-stuffed potatoes 11. Chicken bacon stuffed potatoes 12. Shrimp stuffed potatoes 13. Chicken taco stuffed potatoes 14. Onion sauté stuffed potatoes 15. Leek-stuffed potatoes 16. Mexican quinoa stuffed potatoes

17. Mediterranean stuffed potatoes 18. Beef BBQ stuffed potatoes 19. Vegan stuffed potatoes 20. Butter and sour cream stuffed potatoes 21. Broccoli stuffed potatoes 22. Chicken salad stuffed potatoes 23. Turkey stuffed potatoes 24. Ham-stuffed potatoes 25. Olive stuffed potatoes 26. Roasted pepper-stuffed potatoes 27. Caprese stuffed potatoes 28. Chickpea stuffed potatoes 29. Feta stuffed potatoes 30. Quinoa stuffed potatoes Conclusion Author's Afterthoughts About the Author

Introduction

Cooking stuffed potatoes seem easy. But it would be best to have a few things in mind before starting. Cooking the potato perfected before you start adding the tasty filling is crucial. But there are so many more secret tricks to get them right. This recipe book will share all the tips and tricks for preparing delicious stuffed potatoes. You won’t struggle with undercooked potatoes or a bad combination of flavors anymore. Whether you need stuffed potatoes as side dishes for your holiday feast or want to enjoy them as a simple lunch, this recipe book has you covered. With 30 tasty and simple recipes in your hands, you can always find the right fit for your taste. Are you ready to start the culinary journey and enjoy the tasty potatoes? Let’s go!

1. Cheddar bacon stuffed potatoes

The combination of cheesy cheddar cheese, aromatic shives, and cooked bacon is ideal for complementing your main dish. You can serve it with additional sour cream if you prefer. Time: 1 hour 20 minutes Servings:4 Ingredients 4 baking potatoes 2 tablespoons olive oil Stuffed potato filling: 1⁄3 cup sour cream

1⁄4 cup chopped chives 1 1/2 cups grated cheddar 1⁄2 cup diced cooked bacon 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the sour cream, chives, bacon, cheddar, salt, and pepper into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

2. Jalapeno stuffed potatoes

The Jalapeno-stuffed potatoes will work perfectly fine if you like spicy foods. Remember that potatoes and cheese are an ideal combination that will satisfy your taste buds. Time: 1 hour 20 minutes Servings:4 Ingredients 4 baking potatoes 2 tablespoons olive oil 3/4 cup cheddar cheese, shredded Stuffed potato filling: 1/2 red pepper, chopped 1/2 green pepper, chopped

1 tablespoon pickled jalapenos, chopped 2 green onions, chopped 1 teaspoon chili powder 1 tablespoon green chilies 1/4 cup sour cream 1 teaspoon cumin 1 tablespoon butter Instructions Set the oven to 450℉ to bake the potatoes. Poke holes in each potato, by using a fork. Then, drizzle olive oil over them. Bake the oiled potatoes on a baking tray for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Top with cheese. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

3. Pizza stuffed potatoes

The pizza filling will add flavor to the potato, making it the ideal side dish that kids will love. You can customize the recipe and add your favorite pizza toppings. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 cup of pizza sauce 1 1/2 cups shredded mozzarella ¼ cup mini pepperoni

Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Add the filling ingredients over the potatoes. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

4. Ham mozzarella stuffed potatoes

The melted mozzarella and diced ham will merge into a fantastic flavor combo. The melted butter will add a ton of flavor to the potato, creating a tasty side dish for fine dining. Time: 1 hour 20 minutes Servings:4 Ingredients 4 baking potatoes 2 tablespoons olive oil Stuffed potato filling: 1/2 cup half and half 1/2 cup sour cream

6 oz. shredded mozzarella 6 slices of ham, chopped into small pieces 4 tablespoons butter, melted 1/4 teaspoon paprika 1/4 teaspoon each - onion + garlic powder Salt and pepper 2 green onions Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

5. Cranberry pecan stuffed potatoes

If you love to experiment with flavors, the combination of cranberry and pecans is ideal for you. With shredded chicken to complement the dish, you can consume these stuffed potatoes as an individual meal or let them complement other dishes. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 lb. cooked chicken, shredded

1 cup chopped pecans 1/2 cup dried cranberries 2 tablespoons olive oil ¼ cup green onions chopped 1 teaspoon onion powder 2 teaspoons garlic powder 1 teaspoon paprika Salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

6. Quinoa olive stuffed potatoes

This will amaze you if you are looking for a stuffed potato recipe that doesn’t contain meat. Whether you want to complement the main meat dish or serve it to your vegetarian friends, the olive quinoa potatoes are incredibly delicious. Time: 1 hour 20 minutes Servings:2 Ingredients 2 potatoes 1 tablespoon olive oil Stuffed potato filling: 1 cup cooked quinoa 1/4 cup sun-dried tomatoes chopped

1/2 cup canned chickpeas 2 cups spinach 2 tablespoons kalamata olives chopped ½ teaspoon of each - dried thyme + dill and garlic powder Salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

7. Bean cilantro stuffed potatoes

Potatoes are pretty plain and can bear intense aromas. This recipe adds cumin and cilantro as powerful ingredients that add aroma to this stuffed potato recipe. Time: 1 hour 20 minutes Servings:2 Ingredients 2 potatoes Stuffed potato filling: 1 can of black beans, drained, rinsed Juice of 1 small lime ¼ cup chopped cilantro ¼ teaspoon onion powder

½ teaspoon salt ⅛ teaspoon cayenne ½ teaspoon chili powder ½ teaspoon cumin ¼ teaspoon garlic powder 1 cup shredded Mexican cheese Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

8. Chickpea stuffed potatoes

The spiced chickpea stuffed potatoes are a tasty side dish that will complement any meal. The combination of spices is the secret trick that adds a ton of flavor. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes Stuffed potato filling: 2 tablespoons olive oil 1 tablespoon of olive oil 1 15-ounce can of chickpeas, rinsed and drained 1/2 teaspoon of cumin 1/2 teaspoon of paprika

1 clove of garlic, finely minced 1/2 teaspoon of onion powder 1/4 teaspoon salt pepper 1 1/2 cups of spinach Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Heat the oil and cook the chickpeas and spices for three minutes. Add the spinach last and let it wilt. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

9. Simple double-baked stuffed potatoes

The spiced chickpea stuffed potatoes are a tasty side dish that will complement any meal. The combination of spices is the secret trick that adds a ton of flavor. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes Stuffed potato filling: 2 tablespoons olive oil 1 tablespoon of olive oil 15-ounce canned chickpeas, rinsed and drained

1/2 teaspoon of each - cumin + paprika 1 clove of garlic, finely minced 1/2 teaspoon of onion powder 1/4 teaspoon salt pepper 1 1/2 cups of spinach Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Heat the oil and cook the chickpeas and spices for three minutes. Add the spinach last and let it wilt. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

10. Mushroom-stuffed potatoes

The creamy potato filling features the earthy flavor of mushrooms. The almond butter and balsamic vinegar will elevate the taste, while the spinach adds a touch of freshness. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 2 tablespoons olive oil 4 cups cremini mushrooms, chopped 2 cloves garlic, finely chopped salt

1 tablespoon almond butter 1 tablespoon lemon juice 1 tablespoon balsamic vinegar 4 cups of baby spinach Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Heat the oil and cook the mushrooms, garlic, and salt. Add the spinach at the end and let it wilt. Add the mixture and remaining filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

11. Chicken bacon stuffed potatoes

The chicken bacon potatoes can replace a whole meal thanks to the satisfying filling. Add cream cheese and ranch to the filling to make it aromatic and creamy. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 2 chicken breasts cooked

4 ounces of cream cheese 1 tablespoon ranch seasoning mix 1 cup shredded sharp cheddar cheese 3 slices of bacon cooked and crumbled Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

12. Shrimp stuffed potatoes

If you wish to serve a unique side dish, the shrimp stuffed potatoes will exceed everyone's expectations. The chickpeas will enhance the flavor, creating a tasty symphony of smells and tastes. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 15 ounces canned chickpeas, drained and rinsed 2 tablespoons cajun seasoning, divided 10 ounces frozen large shrimp, thawed.

Salt and pepper Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes lengthwise but not all the way through. Toss the chickpeas in ½ tablespoon oil, 1 tablespoon cajun, salt and pepper. Bake the seven chickpeas for 10 minutes until crispy. Heat one tablespoon of oil and cook the shrimp with 1 tablespoon of cajun, salt, and pepper. Fry for five minutes, flipping halfway. Fill each potato half with the prepared mixture. Serve and enjoy.

13. Chicken taco stuffed potatoes

The shredded chicken with taco seasonings will add a ton of flavor to this meal. At the same time, it brings protein and makes the stuffed potato recipe a complete meal. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 2 tablespoons butter Stuffed potato filling:

1 cup shredded taco chicken Salt and pepper 4 tablespoons sour cream ¼ cup shredded sharp cheddar cheese, divided ½ scallion, sliced Instructions Set the oven to 450℉ to bake the potatoes. Poke holes in each potato by using a fork and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Divide the butter between the potatoes, placing it on top. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

14. Onion sauté stuffed potatoes

The sauteed onion is an original french recipe that pairs perfectly well with potatoes. Film the potatoes with the onion and top with cheese. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 2 cups Gruyere cheese, grated Stuffed potato filling: 4 tablespoons butter 4 medium onions, thinly sliced

1/2 cup dry white wine 1/2 teaspoon dried thyme 1 cup beef stock salt and pepper Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Cook the onion in melted butter with thyme, salt, and pepper until soft. Add wine and stir. Add the stock and bring it to a gentle boil. Cook until the liquid evaporates. Slice the baked potatoes lengthwise but not all the way through. Fill each potato half with the prepared mixture. Top with cheese and bake for ten minutes.

15. Leek-stuffed potatoes

Leek and cheddar cheese is the winning combo in this recipe. Mustard and Worcestershire are the secret ingredients that add tons of flavor. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 8oz Leeks trimmed and chopped 8oz cheddar cheese grated 1oz Butter 2 Egg yolks 2 teaspoons Worcestershire Sauce

1 teaspoon Mustard Salt and Pepper Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 20 minutes. Serve and enjoy.

16. Mexican quinoa stuffed potatoes

The combination of veggies and quinoa makes an excellent potato filling. You can serve it with guacamole on top if you prefer. Time: 1 hour 20 minutes Servings:2 Ingredients 2 potatoes 1 tablespoon olive oil Stuffed potato filling: 1/4 cup chopped bell pepper 1/4 cup chopped red onion 1/2 cup cooked quinoa 1/2 teaspoon smoked paprika

1 tablespoon chili powder 1 cup canned black beans drained & rinsed 1/2 cup frozen corn 1 teaspoon cumin salt Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. To prepare the filling, heat the oil in a pan and cook the onions and pepper for five minutes. Add corn, quinoa, spices, and black beans. Cook for three minutes. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture.

17. Mediterranean stuffed potatoes

The recipe is ideal if you prefer a fresh side dish to complement heavier dishes. You can drizzle tahini on top before serving. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 cup cooked quinoa 1 cucumber peeled and chopped 1 container of grape tomatoes, halved 1 bunch of fresh parsley, chopped

4 green onions, chopped ¼ cup tahini sauce ½ cup fresh mint 3 tablespoons olive oil 2 garlic cloves, minced 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon pepper Instructions Set the oven to 450℉ to bake the potatoes. Poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking tray for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture.

18. Beef BBQ stuffed potatoes

The BBQ sauce and beef are the ideal fillings for your stuffed potatoes. It can become an excellent side dish for fine dining or a complete meal. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil ½ cup barbecue sauce 1 pound cooked ground beef Stuffed potato filling: ½ cup melted butter

1 ⅓ cup shredded Colby-Jack Cheese 1 cup sour cream ½ teaspoon granulated garlic Salt and pepper 2 green onions 6 slices of bacon, cooked and crumbled Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Toss the beef in the BBQ sauce. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Top with beef with BBQ sauce. Bake the stuffed potatoes for 20 minutes. Serve and enjoy.

19. Vegan stuffed potatoes

Whether you want to amaze your vegan friends or prepare a light recipe, this ones for you. It is a tasty side dish with simple ingredients that will complement vegan meals. Time: 1 hour 20 minutes Servings:3 Ingredients 3 potatoes 2 tablespoons olive oil Stuffed potato filling: ¼ cup chopped onion 1 teaspoon garlic powder

1 ½ cups black beans drained and rinsed 1 ½ cup corn 6 tampons of vegan cheese shredded ⅓ cup vegan sour cream ½ teaspoon cumin Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

20. Butter and sour cream stuffed potatoes

Sometimes you need a simple recipe to accompany extravagant dishes. This stuffed potato recipe is an essential side dish that will complement a wide array of main courses. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 tablespoon milk

1/4 cup sour cream 1/2 cup shredded cheddar cheese, 1 tablespoon butter, melted salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

21. Broccoli stuffed potatoes

The broccoli-stuffed potatoes are creamy and cheesy. Cheese and broccoli are always a great combo, resulting in a versatile dish that appeals to any taste. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 2 tablespoons cheddar shred Stuffed potato filling: 1/2 cup broccoli florets, finely chopped 1/4 cup sour cream

1 tablespoon milk 1/2 cup cheddar shredded 1 tablespoon butter, melted salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Top with cheddar. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

22. Chicken salad stuffed potatoes

The chicken filling is a simple option when you want to turn the potatoes into a main dish. Add cheese on top to get that gooey cheesy appearance. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 2 tablespoons shredded hard cheese of your preference Stuffed potato filling: 1/4 cup sour cream 1 tablespoon milk

½ cup cooked and shredded chicken 1/2 cup shredded cheese 1 tablespoon butter, melted ½ teaspoon garlic powder salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking tray for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Top with cheese. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

23. Turkey stuffed potatoes

If you wish to bring a diversity of flavors, try adding turkey to this recipe. This is ideal for the turkey leftovers after the holiday. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: ½ cup cooked and shredded turkey 1 tablespoon milk 1/4 cup sour cream 1/2 cup shredded cheddar cheese,

1 tablespoon butter, melted ½ teaspoon cumin ½ teaspoon dried oregano salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

24. Ham-stuffed potatoes

If ham is all you have, it will work perfectly fine for this stewed potato recipe. The base remains the same, but you can add shredded cheddar before you pop them back in the oven. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 2 tablespoons shredded cheddar Stuffed potato filling:

½ cup finely chopped ham 1 tablespoon milk 1/4 cup sour cream 1/2 cup shredded cheddar cheese 1 tablespoon butter, melted salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Top with shredded cheddar. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

25. Olive stuffed potatoes

The combination of olives and mozzarella brings an exquisite flavor combo to your table. The thyme and smoked paprika add a ton of flavor, enhancing this dish. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 tablespoon milk 1/4 cup sour cream

1/2 cup shredded mozzarella, plus, more if desired for topping 1 tablespoon butter, melted 1 teaspoon smoked paprika 1 teaspoon dried thyme ¼ cup chopped kalamata olives salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking tray for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Add mozzarella on top if desired. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

26. Roasted pepper-stuffed potatoes

Roasted peppers are full of aromas, so they will perfectly complement potatoes. You can marinate the roasted peppers in vinegar and garlic for extra flavor if you wish. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 cup roasted peppers, chopped

1 tablespoon milk 1/4 cup sour cream 1/2 cup shredded cheddar cheese, 1 tablespoon butter, melted 1 teaspoon pepper flakes 1 teaspoon garlic powder salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

27. Caprese stuffed potatoes

The combination of mozzarella, cherry tomatoes, and dry basil replicated the authentic Caprese salad taste. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil 1 tablespoon balsamic glaze Stuffed potato filling: ½ cup cherry tomatoes, cut into quarters 1 tablespoon milk 1/4 cup sour cream

1/2 cup shredded mozzarella cheese, 1 tablespoon butter, melted 2 teaspoons dried basil salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Top with balsamic glaze. Serve and enjoy.

28. Chickpea stuffed potatoes

The mashed chickpeas together with butter will create an elevated dish for your gatherings. Serve with chicken or fish and enjoy the fine dining experience. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 cup chickpeas, rinsed and drained

1 tablespoon milk 1/4 cup sour cream 1/2 cup shredded cheddar cheese, 1 tablespoon butter, melted salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the scooped potato to a mixing bowl and mash it with a fork. Mash the chickpeas aside with a fork and add them to the potato mash. Add the remaining filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

29. Feta stuffed potatoes

The creamy and salty taste of feta will ideally complement your potatoes. You can top it with shredded hard cheese before popping it in the oven. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1 tablespoon milk 1/4 cup sour cream 1/2 cup feta cheese, crumbled 1 tablespoon butter, melted

salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

30. Quinoa stuffed potatoes

The combination of feta, spinach, and quinoa creates the ultimate pleasure. This recipe will become a simple side dish or a quick dinner recipe. Time: 1 hour 20 minutes Servings:4 Ingredients 4 potatoes 2 tablespoons olive oil Stuffed potato filling: 1/4 cup sour cream 1/2 cup feta cheese, crumbled 1 cup baby spinach 1 cup cooked quinoa

1 tablespoon butter, melted salt and pepper to taste Instructions Set the oven to 450℉ to bake the potatoes. Use a fork to poke holes in each potato and drizzle olive oil. Bake the oiled potatoes on a baking sheet for one hour or until thoroughly cooked. Remove the baked potatoes from the oven and let them cool slightly so you can handle them. Slice the baked potatoes in half lengthwise. Scoop out the center, but not entirely, so you have a nice shell. Add the Scooped potato to a mixing bowl and mash it with a fork. Add the filling ingredients into the mixing bowl with the mashed potatoes. Mix well to combine. Fill each hollowed potato half with the prepared mixture. Bake the stuffed potatoes for 10 minutes. Serve and enjoy.

Conclusion With this recipe book, you saved so much time in your kitchen. Now you don't have to wonder which tasty side dish to prepare for the holidays. With so many options, you will always find the one that complements your main course. The classic sour cream and butter stuffed potato is an ideal side dish for a juicy and aromatic steak. Stuffed potato with vlies is perfect for complementing your rotisserie chicken. Also, the creamy and delicious filling will amaze the family on the Thanksgiving table. This recipe book taught you the secrets to preparing the best-stuffed potatoes. If you wish to enhance your culinary skills, we invite you to check the other recipe books in our collection. You will find something that matches your needs.

Author's Afterthoughts

Now’s the moment of truth… What did you think about my cookbook? Did you like the recipes in it? While I certainly hope so, I would also like to know what you’d like to see more of! This might come as a surprise to you, but your ideas will surely inspire my upcoming cookbooks since the only reason I write is so that you can try out my dishes! Without you, I certainly wouldn’t be here–writing and all. Perhaps you’d like a cookbook to help you with weight loss or to help you stick to the Keto diet while eating delicious meals…Or maybe you’d just like to see a whole cookbook on brunch recipes or overnight breakfasts… You’re the boss! The only reason I can write cookbooks and try new recipes for a living is because of you, so now is my time to show some gratitude by creating cookbooks that will actually help you get through your weekly meals or special occasions! Just let us know what you’d like to see more of, and you can bet we’ll get your ideas to the drawing board.

Thanks, Tristan

About the Author Tristan grew up watching his dad and grandma spend hours in the kitchen before a family gathering. They would prepare some of granny’s secret family recipes together and then serve them once everyone arrived. Tristan only chopped carrots and onions for them, occasionally stirring the pots too, but he didn’t realize how important his job was until he grew up and found himself needing a hand in the kitchen. Especially when living on your own, doing all the chopping and cooking yourself can be very tiring. While he wished his cat could lend him a paw, hairballs weren’t exactly part of his weekly night menu. For some time, Tristan lived off take-out food because it was convenient. After a long day of work, who wants to spend another hour preparing dinner and then washing the dishes? It wasn’t until a buddy of his, who also happened to live on his own, introduced him into the world of meal preps and easy, simple dinners that Tristan’s life changed. He started cooking for himself. Nothing fancy, just quick but healthy meals that didn’t make him dread coming home to make dinner. The cleanup was easy, too, since it was mostly one-pot meals. Eventually, he started to freeze his meals for the entire month, only reheating them as needed. His colleagues started to pick up on this, and they were soon asking Tristan to make their weekly lunch and dinners too! Though he never envisioned himself as a full-time cook, Tristan now runs his own meal prep company in California, preparing over 1,000 meals per week for busy people who want healthy homemade meals. Occasionally, his dad goes to help out in the kitchen, now only letting him chop carrots and onions, occasionally stirring the pots too, and Tristan can’t believe how lucky he is to

have a helping hand like his.