Stuffed Baked Potatoes

Stuffed Baked Potatoes



8 large brown potatoes - try to find a uniform size so they bake at the same time

4 T. melted butter

3/4 c. milk

1 c. sour cream

8 oz. grated cheddar cheese

2 t. salt

1/4 t. pepper

handful of chopped chives


Scrub the potatoes well and pierce once to allow steam to escape while cooking. Rub the skins with a little olive oil or butter. Bake on a cookie sheet at 400 degrees, for about 45 minutes to an hour, turning once. Cool slightly and slice in half lengthwise. Scoop out the inside of the potato and place in a bowl. Be careful to leave a small perimeter of potato intact and try not to break the skin. I use a grapefruit spoon to extract the potato.

Mash with a hand masher, and add the rest of the ingredients, but reserve a little of the grated cheddar cheese for the top. Pile the filling into the potato shells and sprinkle with the reserved cheddar cheese. You can make these ahead of time up to this point.

About 1/2 hour before serving, put the potatoes on a cookie sheet and place in a 375 degree oven for about 20-30 minutes or until golden brown and heated through.