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Creamy Stuffed Baked Potatoes Recipe

Creamy Stuffed Baked Potatoes Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours YIELD:10 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Creamy Stuffed Baked Potatoes

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Reviewed Dec. 6, 2014

"Whole family enjoyed!"

Reviewed Mar. 25, 2014

"Definitely something I will make again. The family loves it."

Reviewed Nov. 21, 2011

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

Reviewed Jun. 6, 2011

"Best stuffed potato recipe yet!!!

I make it frequently ..."

Reviewed May. 29, 2011

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

Reviewed Apr. 9, 2011

"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 Sep. 24, 2010

"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 Dec. 22, 2008

"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."

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