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Stuffed Baked Potatoes

 Stuffed Baked Potatoes
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
8 ServingsPrep: 1 hour + cooling Bake: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 249 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 395 mg sodium,

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Stuffed Baked Potatoes (continued)

Nutritional Facts: 39 g carbohydrate, 3 g fiber, 5 g protein.