I don’t think I’ve ever met a potato I didn’t like ~ nor a person who doesn’t like potatoes.
Stuffed baked potatoes are a great delicious side dish ~ creamy and smooth, packed with flavor and easy to make. For extra flavor, occasionally I add a little cream cheese, chopped garlic, sour cream, or even crumbled bacon. Be imaginative, and add what you like ~ mushrooms, steamed broccoli, tomatoes, peas, ham, pepperoni, or bell peppers, and on and on. Then it might become a meal…
Now I’m thinking about making them ahead of time, and heating them up with some scrambled eggs for a hearty breakfast. Sounds scrumptious to me!
Stuffed Baked Potatoes
4 large Idaho baking potatoes
¼ to ½ cup milk
4 tablespoons butter, softened
2 green onions, sliced
Salt and pepper, to taste
1 cup Cheddar cheese, shredded
1 tablespoon chives, chopped
Paprika, for garnish
Heat oven to 375 degrees.
Bake potatoes 1 hour to 1 hour 15 minutes, until tender when pierced with a fork.
Let potatoes cool enough to handle, cut lengthwise in half and scoop out inside, leaving a thin shell.
In medium bowl, mash potatoes until smooth, with no lumps.
Add milk in small amounts and continue mashing until fluffy, however desired.
Add butter, salt and pepper and season to taste.
Stir in green onions.
Fill potato shells with mixture.
Place on ungreased baking sheet.
Bake for about 20-25 minutes until hot.
During last 5 minutes top with cheese.
Remove from oven and sprinkle chives and paprika over top.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!