Forget The Diet Stuffed Potatoes
From krumkake 17 years agoIngredients
- 4 red potatoes (I always use reds because I think they have more moisture than russets and mash up better) shopping list
- ½ cup butter (2 tablespoons per potato) shopping list
- ½ cup sour cream (2 tablespoons per potato) shopping list
- ¼ cup cream cheese (1 tablespoon per potato) shopping list
- ¼ cup chopped fresh chives (1 tablespoon per potato) shopping list
- ½ cup grated cheddar cheese or cheese of your choice (2 tablespoons per potato) shopping list
- 1 teaspoon salt (¼ teaspoon per potato) shopping list
- 1 teaspoon garlic powder (¼ teaspoon per potato) shopping list
- 1/8 teaspoon dry mustard (just a dash per potato) shopping list
- A bit of half-and-half to thin the filling if it is too thick, but I rarely have ever needed this addition shopping list
- 8 slices bacon, fried crispy, drained well on some paper toweling, crumbled finely (2 slices per potato) shopping list
- additional grated cheese for topping shopping list
How to make it
- Wash potatoes under cold water, dry well with paper toweling, and wrap each one in foil.
- Bake at 400 degrees for about an hour, until potatoes are soft when squeezed.
- Reduce oven temperature to 350 degrees.
- Remove potatoes from oven, unwrap and discard foil, and cut each potato in half lengthwise.
- Lightly spray or butter a large baking sheet.
- Protecting your hands with paper toweling or a cloth towel, pick up each potato half and scoop out the inside, placing the empty skins back onto the baking sheet, and placing the scooped out potato in a bowl. You want to leave a bit of the potato inside the skin to give it enough sturdiness and stability to hold the filling once you have mashed everything - removing too much of the potato from the skin will cause the skins to collapse and make it very difficult to stuff them.
- When all the potato is removed from the skins, add the remaining filling ingredients EXCEPT the crumbled bacon and the additional grated cheese for topping.
- Mash filling ingredients together until butter has melted and everything is blended together well - it’s ok to have potato “lumps” in the mixture! If you feel that you want the filling thinner, add a bit of half-and-half to thin it. You don’t want it too thin, though, or it will spill over the potato skins when it is baking again.
- Scoop the filling back into the empty potato skins.
- Bake at 350 degrees for about 15 minutes, or until filling is hot throughout.
- Remove pan from oven and top each potato with crumbled bacon and the additional grated cheese.
- Return pan to the oven and continue to bake for about 5 minutes, or until cheese is hot and bubbly.
- Serve immediately.
- Refrigerate leftovers, and reheat in a microwave or oven.




The Rating
Reviewed by 11 people-
How much better could potatoes possibly get than this??!! I'm with sparow64...this one definitely deserves a 10!
justweplus3 in Wright City loved it
-
Double yum......thanks!
debbie919 in Manahawkin loved it
-
Now see, I knew just by that name that these were going to be the best stuffed potatoes I had ever seen!! Wishin' I could give you a 10!
sparow64 in Sweetwater loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 14
-
All Comments
-
Your Comments