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
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Stuffed Baked Potatoes
Yields: 4 servings
Prep time: 15 min
Cook time: 50 min
4 large Yukon Gold or Russet
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
* Learn how to make
Perfect Baked Potatoes.
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;
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.