Cheese-Stuffed Potatoes Recipe

5 3 2
Cheese-Stuffed Potatoes Recipe
Cheese-Stuffed Potatoes Recipe photo by Taste of Home
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Cheese-Stuffed Potatoes Recipe

Read Reviews
5 3 2
Publisher Photo
I developed this recipe completely by accident. I was making my usual stuffed potatoes and was in a hurry. So instead of mashing the potatoes, I just tossed everything together. My family and friends actually liked them better.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 65 min.

Ingredients

  • 2 large baking potatoes
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons finely chopped green onion
  • 1 teaspoon prepared horseradish
  • Salt and pepper to taste
  • 4 teaspoons butter
  • 1/2 cup shredded sharp cheddar cheese

Directions

Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Yield: 4 servings.
Originally published as Cheese-Stuffed Potatoes in Country Extra September 1994, p47

Nutritional Facts

1 each: 350 calories, 18g fat (11g saturated fat), 55mg cholesterol, 348mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 12g protein.

  • 2 large baking potatoes
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 2 tablespoons finely chopped green onion
  • 1 teaspoon prepared horseradish
  • Salt and pepper to taste
  • 4 teaspoons butter
  • 1/2 cup shredded sharp cheddar cheese
  1. Bake potatoes at 425° for 45 minutes or until tender. Remove from oven; reduce temperature to 350°. Cut each potato in half horizontally; leaving a thin shell, carefully scoop pulp into a bowl. Set potato skins aside.
  2. To the pulp, add sour cream, Parmesan cheese, bacon, onion and horseradish. Mix with a fork until combined but not mashed. Add salt and pepper. Fill potato skins. Top each potato with 1 teaspoon butter and sprinkle with cheese. Place in a shallow baking dish. Bake at 350° until heated through, about 20 minutes. Yield: 4 servings.
Originally published as Cheese-Stuffed Potatoes in Country Extra September 1994, p47

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Reviews forCheese-Stuffed Potatoes

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gld2bmom User ID: 7191733 14535
Reviewed Jul. 13, 2013

"This recipe combines the best of loaded baked potatoes and mashed potatoes. My whole family loved it! These stuffed potatoes also taste great reheated the next day with a little bit of melted butter on top."

MY REVIEW
snuggles1803 User ID: 5912200 40538
Reviewed Apr. 7, 2011

"I made these about a week ago and both my husband and I thought they were great. In fact, we couldn't wait to devour the leftovers. Will defiitely make these again."

MY REVIEW
oshkoshbgosh User ID: 5644466 38963
Reviewed Nov. 30, 2010

"SOMETHING FOR A FAST AND easy NIGHT COMFORT FOOD YUMMY"

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