- 4 large baking potatoes, scrubbed
- 1/2 cup [125 mL] cheese spread [regular or light], divided
Barbecue Tater Topper
- 1/2 pound [227 g] lean ground beef
- 1/4 cup [60 mL] barbecue sauce
Vegetarian Tater Topper
- 1 teaspon [5 mL] vegetable oil
- 1 cup [250 mL] finely chopped mixed vegetables [broccoli, red onion, peppers, zuchinis, mushrooms]
Tuna Melt Tater Topper
- 1 [4 1/2-ounce / 128-mL] can tuna fish
- 2 tablespoons [30 mL] mayonnaise-style salad dressing
- 1 celery stalk or green onion, finely chopped
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- Preheat oven to 400°F [200°C].
- Prick potatoes; bake for 45 to 60 minutes or microwave on 'HIGH' for 10 to 12 minutes, turning once.
- Meanwhile, prepare desired tater topper[s].
- Cool slightly; cut a thin slice on top of each potatoes.
- Delicately scoop-out pulp; mash together pulp and 1/4 cup [60 mL] cheese spread.
- Fill poptato skins with cheese/potato mixture.
- Top stuffed potatoes with your favorite tater topper [barbecue, vegetarian and/or tuna melt] and then with remaining cheese spread.
- Reheat briefly, until piping hot.
Barbecue Tater Topper
- Saute ground beef; drain and then stir in barbecue sauce.
Vegetarian Tater Topper
- Heat oil; stir-fry finely chopped mixed vegetables until done.
Tuna Melt Tater Topper
- Drain tuna.
- Blend together tuna, salad dressing and finely chopped celery or green onion.
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