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Stuffed Potatoes




Source of Recipe


David
Stuffed Potatoes

Prepare potatoes for baking, i.e., wash/scrub and stab with a fork or knife to allow for steam to escape. I bake one extra potato than people I am feeding so that there is plenty when you fill the skins.

Bake potatoes at high heat 450 degrees for 45 min. or until soft.

Let cool slightly and then cut in half and gently scoop out flesh, taking care that skins remain intact.

Mash potatoes with butter and then add sour cream, cheese, herbs, bacon crumbles, etc. Scoop mashed potatoes into skins/shells, sprinkle w/ grated cheese.

Bake until warmed through at 350 degrees for 15 min. or until cheese melts.

I use a variety of cheese for the mashed part; cream, brie, camembert, cambazola; any cheese that is soft and creamy. I usually always use freshly grated parmesan or asiago for the topping. This is also great if you add cooked broccoli and finely diced ham. Enjoy!