Baked Stuffed Potatoes for dinner saves on the grocery budget and provides a delicious tasty favorite. Perfect for Meatless Monday.
If you are looking for a Meatless Meal idea, this is a good one. You can make baked stuffed potatoes using a plethora of different toppings and tailor each one to the varied tastes of all your family members.
This week is Farmer’s Market Week on the blog! We have partnered with nine fellow foodie blogs to bring you some recipe ideas using Farm Fresh Food. Be sure to scroll all the way down where you will find the delectable list of recipes.
Let’s begin this meatless meal with farm fresh Russet potatoes! Those make the best baked potatoes because of how big they get and the thickness of the skin will crisp just right when baked in the oven.
20 POTATO TOPPING IDEAS
- Sour Cream
- Steamed Broccoli
- Leftover meat such as shredded BBQ,, Chicken (shred it), Taco meat, Sloppy Joe
- Sun dried tomatoes
- Spinach or Creamed Spinach
- Black Beans and Corn
- Steamed Carrots, Celery & Cauliflower
- French Fried Onions
- Steamed apples and onions
Vidalia onions are grown in Vidalia, Georgia. They have their own festival every year! How cool is that? Vidalia onions have a sweet flavor which was developed and cultivated in Georgia. They are Georgia’s official state vegetable.
THE SECRET TO COOKING MUSHROOMS & ONIONS
If you have ever been to the Fair anywhere, you have probably seen waterless cooking demonstrated in stainless steel cookware. While I do use one little pat of butter to cook my mushrooms and onions, it’s basically a waterless method by using the lid to help these vegetables create their own steam.
The trick is to remove the lid near the end of cook time and let the liquid evaporate. Then you can get that glazed, grilled taste we all love with sauteed mushrooms and onions. The butter adds a little flavor to the process.
THREE WAYS TO COOK BAKED POTATOES
If you wash your potatoes well using a vegetable brush, you can eat the skin too. It’s loaded with vitamins and fiber. Baking at a high temperature will get the potatoes done quicker. Large potatoes can take an hour or more with this method depending on how big your potatoes are and how many you are cooking.
Bake In The Oven
This is the best method in my humble opinion because the skin cooks slightly crisp and the meat of the potato gets nice and tender. See the recipe below for baking instructions.
Microwave Baked Potatoes
If you are in a hurry, this is the way to go but, the skin will not be crisp. Do not skip poking the holes in the potatoes!
- Wash the skin well using a vegetable brush
- Poke holes into the potato front and back using a fork
- Place potatoes on a microwave safe dish
- Microwave on high for 5 minutes then using tongs, turn the potato over and continue to microwave on high for 5 more minutes.
- Use tongs to remove the potatoes as they will be very hot
- Cook times may vary depending on how big your potatoes are and how many you are cooking at one time.
Crockpot Baked Potatoes
Use the Crockpot if you need to have dinner cooking while you are at work.
- Wash and pat dry the potatoes
- Poke a few times with the tines of a fork
- OPTIONAL: Rub Olive oil and salt on the outside of the skin
- Wrap each potato individually in aluminum foil.
- Place into Crockpot
- Cook on Low 8-10 hours. (Cook time depends on how many and how large the potatoes) Can be cooked on High for 4-6 hours.
- Remove with tongs as potatoes are hot.
- 4 Large Russet potatoes
- 2 medium Vidalia onions
- 1 package (8 oz.) whole fresh mushrooms (preferably Baby Bella)
- 1 pat of butter (unsalted)
- 1 tsp. salt
- 1 tsp black pepper
- 1 Tbsp. McCormick Grill Mates Brown Sugar Bourban Seasoning
- Wash the potatoes using a Vegetable brush
- Wrap potatoes in aluminum foil
- Place potatoes into oven preheated to 400°
- Bake for 1 hour or until tender. Check for tenderness by inserting knife.
HOW TO COOK THE MUSHROOMS AND ONIONS
Prepare the Mushrooms and Onions while the potatoes are baking.
Peel the skin from the onions.
Cut the onions in half then slice into bite size, fork friendly pieces.
Rinse and drain the mushrooms in a colander.
Melt the pat of butter in a large skillet.
Add the onions and then add the mushrooms.
Sprinkle with salt and pepper.
Place lid on skillet and cook on medium heat for about 10 minutes, stirring occasionally.
Remove lid, add the McCormick Grill Mates Brown Sugar Bourban seasoning, stir and replace lid.
Continue to cook, stirring occasionally for about 10 more minutes.
Remove lid and cook until the onions are tender stirring ocassionally, about 10 minutes.
Serve and enjoy
When baking potatoes in the oven, I do not pat them dry nor do I salt and pepper the skin.
Amount Per Serving: Calories: 382 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 755mg Carbohydrates: 80g Net Carbohydrates: 0g Fiber: 9g Sugar: 14g Sugar Alcohols: 0g Protein: 9g
Tuesday’s Farmer’s Market Week Recipes
Peach Cobbler Muffins with Cinnamon Streusel