↞ recipe box start page
Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
4 baking potatoes
1 cup frozen vegetables, such as peas, carrots, corn or broccoli, or a mix
2 or 3 slices ham or smoked turkey (optional)
1/4 cup sour cream
1/4 cup milk
1 cup shredded cheddar or Swiss cheese
Salt and freshly ground pepper, to taste
Preheat the oven to 350. Make 2 deep slits, 1 lengthwise and 1 crosswise, across the top of each potato. Cut about halfway into the potato.
Put the potatoes in the oven, directly on the oven rack, and bake about 1 hour.
Prepare the filling
While the potatoes are baking, cook the frozen vegetables according to the directions on the package. Set them aside until they are cool enough to handle. Chop any of the large cooked vegetables and the ham, if using, into tiny pieces. Set aside.
remove the potatoes from the oven, but leave the oven on. Set the potatoes aside until they are cool enough to handle.
Use both hands to gently squeeze the potatoes so that the white, fluffy potato flesh starts to burst out from the skin.
Using a spoon, scoop out the potato flesh, being careful not to poke through the skin on the bottom and sides. You should try to leave a wall of potato flesh about 1/4 inch thick, so that the skin wont break when you try to stuff it. Put the potato flesh in a bowl. Set the skins aside.
Mix the filling
Add the sour cream and milk to the bowl. Using the spoon, stir and mash the potato mixture until it is smooth.
Stir in the cooked vegetables, ham and 3/4 cup of the shredded cheese. Taste and season with salt and pepper.
Scoop the potato mixture back into the potato shells. Sprinkle each potato with a little of the remaining shredded cheese.
Place the potatoes on a cookie sheet and put them back in the oven and bake until the cheese is bubbly and the potatoes are heated through, about 15 minutes. Serve ommediately. Serves 4.
view more member recipes
STUFFED BAKED POTATOES
view my recipes
print
save
Category: Twice Baked Potatoes
Prep Time: Cook Time: Total Time:
4 baking potatoes
1 cup frozen vegetables, such as peas, carrots, corn or broccoli, or a mix
2 or 3 slices ham or smoked turkey (optional)
1/4 cup sour cream
1/4 cup milk
1 cup shredded cheddar or Swiss cheese
Salt and freshly ground pepper, to taste
Preheat the oven to 350. Make 2 deep slits, 1 lengthwise and 1 crosswise, across the top of each potato. Cut about halfway into the potato.
Put the potatoes in the oven, directly on the oven rack, and bake about 1 hour.
Prepare the filling
While the potatoes are baking, cook the frozen vegetables according to the directions on the package. Set them aside until they are cool enough to handle. Chop any of the large cooked vegetables and the ham, if using, into tiny pieces. Set aside.
remove the potatoes from the oven, but leave the oven on. Set the potatoes aside until they are cool enough to handle.
Use both hands to gently squeeze the potatoes so that the white, fluffy potato flesh starts to burst out from the skin.
Using a spoon, scoop out the potato flesh, being careful not to poke through the skin on the bottom and sides. You should try to leave a wall of potato flesh about 1/4 inch thick, so that the skin wont break when you try to stuff it. Put the potato flesh in a bowl. Set the skins aside.
Mix the filling
Add the sour cream and milk to the bowl. Using the spoon, stir and mash the potato mixture until it is smooth.
Stir in the cooked vegetables, ham and 3/4 cup of the shredded cheese. Taste and season with salt and pepper.
Scoop the potato mixture back into the potato shells. Sprinkle each potato with a little of the remaining shredded cheese.
Place the potatoes on a cookie sheet and put them back in the oven and bake until the cheese is bubbly and the potatoes are heated through, about 15 minutes. Serve ommediately. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Twice-baked Potatoes
by sgre52160
Preheat oven to 350. Heat 1 tbsp olive oil in a skillet over medium-low heat. When hot, add 1 red onion, finely diced, and sauté for 4 minutes, or until softened and just beginning to color. Remove
by sgre52160
Preheat oven to 350. Heat 1 tbsp olive oil in a skillet over medium-low heat. When hot, add 1 red onion, finely diced, and sauté for 4 minutes, or until softened and just beginning to color. Remove
Stuffed Baked Potatoes
by sgre52160
8 baking potatoes 4 tbsp butter 2 cup grated sharp cheddar cheese 2 egg yolks, beaten (optional) 1/2 cup sour cream 1/4 cup minced green onions 1 clove garlic, minced 1 tsp salt Dash of cayenn
by sgre52160
8 baking potatoes 4 tbsp butter 2 cup grated sharp cheddar cheese 2 egg yolks, beaten (optional) 1/2 cup sour cream 1/4 cup minced green onions 1 clove garlic, minced 1 tsp salt Dash of cayenn
Garden Stuffed Baked Potatoes
by sgre52160
2 tbsp butter/margarine 1 small onion, chopped 1 (10oz) pkg. frozen, chopped broccoli, thawed, drained 1/2 cup ranch salad dressing 1 tbsp vegetable oil 2 tsp. dried parsley, optional salt/pep
by sgre52160
2 tbsp butter/margarine 1 small onion, chopped 1 (10oz) pkg. frozen, chopped broccoli, thawed, drained 1/2 cup ranch salad dressing 1 tbsp vegetable oil 2 tsp. dried parsley, optional salt/pep
Crab Stuffed Twice Baked Potatoes
by sgre52160
4 large baking potatoes 2 tablespoons of cream cheese, softened at room temperature 1/2 stick of real butter 1/2 teaspoon salt 5 turns of the pepper grinder 1/4 teaspoon of Slap Ya Mama or your f
by sgre52160
4 large baking potatoes 2 tablespoons of cream cheese, softened at room temperature 1/2 stick of real butter 1/2 teaspoon salt 5 turns of the pepper grinder 1/4 teaspoon of Slap Ya Mama or your f
Twice Baked Shrimp Stuffed Potatoes
by sgre52160
6 large Idaho potatoes Vegetable oil, for coating 8 tbsp butter 2 cups grated cheddar cheese, plus more for sprinkling 2 cups grated Monterey Jack 2 cups sour cream Salt and pepper 1 lb
by sgre52160
6 large Idaho potatoes Vegetable oil, for coating 8 tbsp butter 2 cups grated cheddar cheese, plus more for sprinkling 2 cups grated Monterey Jack 2 cups sour cream Salt and pepper 1 lb
view more member recipes