Creamy Stuffed Baked Potatoes Recipe

5 9 16
Creamy Stuffed Baked Potatoes Recipe
Creamy Stuffed Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

Creamy Stuffed Baked Potatoes Recipe

Read Reviews
5 9 16
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 5 medium baking potatoes
  • 1/4 cup butter or margarine, softened
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 3/4 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon snipped chives
  • 1 garlic clove, minced
  • Crumbled cooked bacon and chopped green onion

Directions

Bake potatoes at 400° for 1 hour or until tender. Reduce heat to 375°. Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell. In a large mixing 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.
Place on a baking sheet. Bake for 15-20 minutes or until heated through. top with bacon and green onions. Yield: 10 servings.
Originally published as Stuffed Baked Potatoes in Taste of Home August/September 2002, p27

Nutritional Facts

1 each: 247 calories, 14g fat (10g saturated fat), 48mg cholesterol, 424mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 8g protein.

  • 5 medium baking potatoes
  • 1/4 cup butter or margarine, softened
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 3/4 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon snipped chives
  • 1 garlic clove, minced
  • Crumbled cooked bacon and chopped green onion
  1. Bake potatoes at 400° for 1 hour or until tender. Reduce heat to 375°. Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell. In a large mixing 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.
  2. Place on a baking sheet. Bake for 15-20 minutes or until heated through. top with bacon and green onions. Yield: 10 servings.
Originally published as Stuffed Baked Potatoes in Taste of Home August/September 2002, p27

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Reviews forCreamy Stuffed Baked Potatoes

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[email protected] User ID: 6993142 267881
Reviewed Jun. 11, 2017

"I've made these countless times over the years!! My entire family is wild about these stuffed potatoes, especially my youngest son. He'll look at the pan as it comes out of the oven and ask, "Well, that my portion, what are the rest of you eating?!" I like the extra flavoring the ranch dressing gives these spuds. Something special for company and they can be made ahead and placed in the fridge until baking time."

MY REVIEW
psygrad95 User ID: 1413766 214128
Reviewed Dec. 6, 2014

"Whole family enjoyed!"

MY REVIEW
kmonster User ID: 6670431 58199
Reviewed Mar. 25, 2014

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

MY REVIEW
alyssabird91 User ID: 4183557 36504
Reviewed Nov. 21, 2011

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

MY REVIEW
selias User ID: 281817 53570
Reviewed Jun. 6, 2011

"Best stuffed potato recipe yet!!!

I make it frequently ..."

MY REVIEW
Musher User ID: 4689931 43404
Reviewed May. 29, 2011

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

MY REVIEW
Maryrose90 User ID: 179832 205056
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."

MY REVIEW
Sunjatared User ID: 5113511 85851
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."

MY REVIEW
Aquarelle User ID: 985301 130165
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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