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Creamy Stuffed Baked Potatoes Recipe

Creamy Stuffed Baked Potatoes Recipe photo by Taste of Home

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My mom gave me the recipe for these twice-baked potatoes, and I altered them by adding garlic, bacon and green onions. They're perfect for a potluck or even an elegant meal. My two boys absolutely love them! -Kristyn Drews, Omaha, Nebraska

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Creamy Stuffed Baked Potatoes Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 10 Servings

15 75 90

Ingredients

5 medium baking potatoes
1/4 cup butter, softened
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sour cream
1 envelope ranch salad dressing mix
1 tablespoon minced chives
1 garlic clove, minced
Crumbled cooked bacon and chopped green onion

Directions

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese.
Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onions. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 247 calories, 14 g fat (10 g saturated fat), 48 mg cholesterol, 424 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Stuffed Baked Potatoes in Taste of Home August/September 2002, p27

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Creamy Stuffed Baked Potatoes

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Reviewed on Nov. 21, 2011 by alyssabird91

I've made this recipe a few times and it's always flawless. They're fantastic!

Reviewed on Jun. 06, 2011 by selias

Best stuffed potato recipe yet!!!

I make it frequently ...

Reviewed on May. 29, 2011 by Musher

These have become a favorite that I make as often as my diet will allow :)

Reviewed on Apr. 09, 2011 by Maryrose90

My son absolutely loves these potatoes. I load up the oven with potatoes, stuff them, and then instead of popping them back in the oven, I arrange them on cookie sheets in the freezer. Once frozen, I transfer to freezer bags for quick meals or when my son wants a "snack" - he'll eat three in one sitting.

Reviewed on Sep. 24, 2010 by Sunjatared

Very Good! I cheated a little and used microwave potatoes. But after placing the "pulp" back in the shells, I baked it. I came out great and was way faster.

Reviewed on Jan. 05, 2009 by flum

Reviewed on Dec. 22, 2008 by Aquarelle

Very good, very filling. Unless your family is large or you're serving these at a party you'll undoubtedly have leftovers. They heat up just fine in the microwave.