Stuffed Baked Potatoes Recipe
Stuffed Baked Potatoes Recipe photo by Taste of Home

Stuffed Baked Potatoes Recipe

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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
TOTAL TIME: Prep: 1 hour + cooling Bake: 30 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1 hour + cooling Bake: 30 min.
MAKES: 8 servings


  • 8 baking potatoes (about 3 pounds)
  • Canola oil
  • 1/3 cup butter, softened
  • 1/4 cup minced chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 to 1/2 cup evaporated milk
  • Paprika

Nutritional Facts

1 serving (1 each) equals 249 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 395 mg sodium, 39 g carbohydrate, 3 g fiber, 5 g protein.


  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. Scoop out the pulp, leaving thin shells.
  2. In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika.
  3. Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.) Yield: 8 servings.
Originally published as Stuffed Baked Potatoes in Taste of Home December/January 1994, p31

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Reviewed Jan. 17, 2016

"These are so yummy!! I added some crumbled bacon to the top also."

Reviewed Jul. 21, 2012

"The potatoes turned out great! They taste delicious and I would definately make them again."

Reviewed Mar. 26, 2012

"Love potatoes and these are so delicious. easy to make and I can make a meal just with a baked potatoe. Oohhh soo good!!!!"

Reviewed Dec. 27, 2009

"I have made these potatoes several times for specail occasions they are always a hit."

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