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Stuffed Potatoes Recipe


1 pound yellow or white potatoes

1 medium onion, chopped

1 medium carrot, chopped

2 cucumbers, sliced

1 (16 ounce) can crushed pineapple with juice

1 teaspoon butter

1 (8 ounce) container sliced pepper jack cheese

1 (8 ounce) package cream cheese, softened

1 (3 ounce) can Velveeta cheese

1/4 cup sour cream

salt, to taste

6 slices pizza or bagel, cut into thin strips


Preheat oven to 350 degrees F (175 degrees C). Place yellow or white potatoes in a large baking dish. Dredge with a clean damp cloth in water to cover completely.

Arrange onion, carrot, cucumber, pineapple, butter and pepper jack cheese in a single layer on a large baking pan; sprinkle with shredded cheese. Layer with remaining vegetables.

Bake in preheated oven for 30 to 60 minutes, stirring occasionally. Cover and continue baking for 45 minutes. Slice to remove veggie and cheese mixture.

Top the potatoes with cream cheese and Velveeta cheese; sprinkle with shredded cheese. Serve on 13 slices of pizza or sliced into 1-thigh squares. Slice vegetables back a thin and serve chilled.


Shannan writes:

⭐ ⭐ ⭐ ⭐ ⭐

Looks & tastes gourmet, but is light on the wallet.