Stuffed Baked Potatoes Recipe

5 5 8
Stuffed Baked Potatoes Recipe
Stuffed Baked Potatoes Recipe photo by Taste of Home
Publisher Photo

Stuffed Baked Potatoes Recipe

Read Reviews
5 5 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour + cooling Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour + cooling Bake: 30 min.

Ingredients

  • 8 baking potatoes (about 3 pounds)
  • Vegetable oil
  • 1/3 cup butter or margarine, softened
  • 1/4 cup chopped fresh chives or dried chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 to 1/2 cup evaporated milk
  • Paprika

Directions

Rub the potato skins with oil if desired; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325° for 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

Nutritional Facts

1 each: 249 calories, 8g fat (5g saturated fat), 24mg cholesterol, 395mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 8 baking potatoes (about 3 pounds)
  • Vegetable oil
  • 1/3 cup butter or margarine, softened
  • 1/4 cup chopped fresh chives or dried chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 to 1/2 cup evaporated milk
  • Paprika
  1. Rub the potato skins with oil if desired; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325° for 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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Reviews forStuffed Baked Potatoes

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2124arizona User ID: 845443 269788
Reviewed Jul. 21, 2017

"This was one of my wife's uncles favorite ways to have potatoes. They are sooooo good!!!"

MY REVIEW
BilliePock User ID: 8314002 241917
Reviewed Jan. 17, 2016

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

MY REVIEW
CulinaryArtiste User ID: 6785306 4664
Reviewed Jul. 21, 2012

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

MY REVIEW
littlerich User ID: 6570294 3878
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!!!!"

MY REVIEW
Reggiesmom User ID: 1917921 199053
Reviewed Dec. 27, 2009

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

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