Cleveland stuffed potatoes
Try this delectable Cleveland stuffed potatoes recipe that's bursting with savory flavors of tender potatoes stuffed with a medley of cheese, bacon, and chives.
Ingredients:
- 6 small russet potatoes (6 to 230g each)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 170g kielbasa, diced
- 1 tablespoon vegetable oil
- 4 cups coleslaw salad mix
- 2 tablespoons unsalted butter
- 4 scallions, chopped, 3 tablespoons of the sliced greens reserved for garnish
- 2 cups shredded mozzarella
- About 1/2 cup barbecue sauce
Instructions:
- Preheat the oven to 200 °C.
- Using a fork, create holes in the potatoes, then place them on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes and season generously with salt and pepper. Bake until a knife can easily go through the flesh, approximately 1 hour. Allow them to cool slightly.
- In a large skillet, heat vegetable oil over medium heat. Add the kielbasa and cook, stirring occasionally, until the fat starts to release and the sausage turns golden in some areas, around 5 minutes. Add the coleslaw mix and cook until it just wilts, about 2 minutes. Transfer the mixture to a large bowl.
- Slice the potatoes in half lengthwise and scoop out the inside, leaving a thin layer of potato and skin to maintain their shape. Add the potato insides to the bowl with the kielbasa mixture. Mix in the butter, scallions, 1 cup of mozzarella, 1/4 cup of barbecue sauce, and 1 teaspoon of salt. Season with additional salt and pepper to taste. Place the hollowed-out potato halves on the baking sheet and fill them with the mixture. Sprinkle the remaining cheese evenly on top. Bake until the cheese melts and the tops become browned in spots, around 20 minutes. Brush the tops with the remaining barbecue sauce, garnish with reserved scallions, and serve immediately.
Summary:
- Calories: 2641 kcal
- Fat: 149 g
- Protein: 95 g
- Carbs: 241 g
- Potassium: 5247 mg
- Magnesium: 331 mg