Stuffed Baked Potatoes
Taste of Home
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You'll receive raves over these rich, creamy potatoes. They're an extra-nice side dish without a lot of extra effort...a great way to round out your holiday meal. —Lucy Meyring, Walden, Colorado
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 1 hour + cooling Bake: 30 min.
Ingredients:
- 8 baking potatoes (about 3 pounds)
- Vegetable oil
- 1/3 cup butter or margarine, softened
- 1/4 cup chopped fresh chives or dried chives
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 to 1/2 cup evaporated milk
- Paprika
Directions:
Rub the potato skins with oil if desired; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325° for 30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.) Yield: 8 servings.