Stuffed Baked Potatoes

I had to laugh when my wife asked why I was just taking a picture of the potato on my plate without the chicken nuggets. Told her I did it just for a laugh, I thought it was just a fun thing to do since the post is about stuffed baked potatoes. The first time I had one in a restaurant years ago I was totally impressed and have been making them ever since. Other than having to be very careful scoping them out they are really simple to make. When I have them in a restaurant I never eat the shell but at home I scrub the potato before the first baking. The potato skins is just a treat and something I grew up eating. For me the skin is the cooks treat when you’re making stuffed baked potatoes. The part you cut off I add a little butter and salt and pepper and have a good snack.

For the cheese I just used old cheddar but I have made them with other cheeses. Best one I made just for myself I used blue cheese, which my wife would never eat. That’s the nice thing about stuffed baked potatoes you can use what you like. This is probably the simplest way I make them. This is for 2 potatoes and can be easily increased for more.

2 medium potatoes that you have baked for about an hour and a half. When you take them out of the oven cut part of the top off each one.

1 cup grated old cheddar cheese

1 tablespoon butter

3 cloves roasted garlic

1 tablespoon sour cream

2 green onions chopped finely

1/2 teaspoon salt

1/2 teaspoon pepper

Mash garlic, butter, salt and pepper together well, microwave for about 30 seconds. Carefully scoop the potato out of the skin, leave about an eighth of an inch. Mash the potato well with the butter, and sour cream, and then mix the cheese and green onion in. Fill each shell with the potato packing it in and dome it on the top. Place on a baking sheet and bake in a preheated 425 oven for 40 minutes.

About Graham Stewart

This is me on a bad day.
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