This
delicious and very easy-to-make Stuffed Baked Potatoes recipe and photo were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. Karen likes to serve this dish with her Beef Tenderloin Roast - Filet of Beef Roast
and
Oven-Roasted Asparagus.
Find out about
Potato Hints, Tips,
and Information,
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and more great
Potato Recipes.
Stuffed Baked Potatoes
Recipe Type:
Potatoes,
Vegetables,
Cheese Recipes
Yields: 4 servings
Prep time: 15 min
Cook time: 50 min
Ingredients:
4 large Yukon Gold or Russet
potatoes*
2 tablespoons butter
1 (8-ounce) package cream cheese
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 tablespoons buttermilk or regular milk
2 green onions (white and green parts), sliced
3/4 cup grated cheddar cheese
Sweet paprika
* Learn how to make
Perfect Baked Potatoes.
Preparation:
Preheat oven to 400 degrees F. Place rack in
middle of oven.
Scrub the potatoes clean
under running water. Rub potatoes with olive oil and pierce each with a fork. Bake approximately 1 to 1 1/2 hours or until tender. Remove from oven and allow potatoes to cool to the touch.
Bake potatoes approximately 50 minutes, or until tender.
Remove from oven and let cool.
When cool, cut potatoes in half lengthwise, carefully scooping out the pulp with a small dinner spoon, leaving a 1/4-inch shell;
set aside.
In a large bowl, place potato pulp (I like to put the potato pulp through my potato ricer). Add butter,
cream cheese, sour cream, salt, pepper, thyme, and buttermilk or milk; mash with fork or mixer until smooth.
Fold in sliced green onions and grated cheddar cheese. Taste and adjust
seasonings to your liking and mix again.
Stuff potato shells with
the potato mixture. Place in a shallow pan and sprinkle the tops of the
potatoes with paprika. Bake approximately 20 minutes or until heated
through.
NOTE: The stuffed potato shells may be covered and refrigerated until ready to use.
If potatoes have been refrigerated, allow additional time to reheat.
Makes 4 servings.
