[X]

Home > Recipes > Fancy Baked Potatoes

Fancy Baked Potatoes Recipe

Fancy Baked Potatoes Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

I can't count the times I've turned to this tried-and-true recipe when company is coming. The potato filling is creamy and rich tasting, plus the servings are attractive. But the best part is you can spare yourself the hassle of mashing potatoes at the last minute.

[X]

Rate Fancy Baked Potatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Fancy Baked Potatoes Recipe

Prep: 1-1/4 hours + cooling Bake: 35 min.

Yield: 6 Servings

75 35 110

Ingredients

4 large baking potatoes
2 teaspoons canola oil, optional
2 tablespoons butter
1/4 cup 2% milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained, divided
2 tablespoons minced chives, divided

Directions

Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves.
In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet.
Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives. Yield: 6 servings.

Originally published as Fancy Baked Potatoes in Taste of Home December/January 1999, p31

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fancy Baked Potatoes

Fancy Baked Potatoes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Feb. 14, 2011 by scrapo

Very good! I sprinkled some shredded parmesan cheese on top before baking for an extra special addition!

Reviewed on Feb. 02, 2008 by FriedaG

These eye-appealing potatoes make diners go ooh & aah! And they taste as good as they look. This recipe makes the easiest twice-baked potatoes I've ever tried, and now I think my family would be disappointed if I made them any other way.