Tuesday, July 7, 2015

Baked Stuffed Potatoes

Baked Stuffed Potatoes

Make these stuffed potatoes ahead of time and either freeze them for later or refrigerate them for up to one day to heat up for dinner.

Makes 24 halves.

  • 12 large Idaho potatoes, baked
  • 1-1/2 cups milk
  • 1 stick (1/2 cup) butter
  • 1 Tbsp minced onion
  • 2 tsp salt
  • 1/4 tsp ground pepper
  • 1 large egg
  • 1 cup cheddar cheese, shredded

Carefully cut baked potatoes in half lengthwise. With a spoon, scoop out the potato white and put it into a large bowl. Be careful to leave the shells intact. With an electric mixer, mash the potatoes. Slowly add the milk, butter, onion, salt, and pepper. Add the egg. Mix until fluffy. Fold in cheese.
Fill the potato shells with the stuffing using either spoons or a pastry tube. Wrap each stuffed potato in aluminum foil and freeze. To reheat from frozen, place the foil wrapped potatoes in the oven and bake at 350 degrees F for 1 hour and 15 minutes. To heat while not frozen, bake at 350 degrees F for 35 minutes.

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