Cheesy Double-Baked Potatoes
Last updated 6/12/2012 1:13:09 AM. Recipe ID 41436. Report a problem with this recipe.
Title: Cheesy double-baked potatoes
Categories: Stuffed, Potatoes
Yield: 4 Servings
4 md Potatoes
1/2 c Shredded Cheese; Such As
-Cheddar,, Mozzarella, Gouda
1/2 c Cream Cheese With Chives
1/8 ts Pepper
2 tb Milk
2 tb Snipped Chives
Scrub potatoes and rub with butter and prick potato with a fork. (for
moist skins, skip the shortening rub.) Prick the potatoes and wrap
each in foil. Bake the potatoes at 425 for 40-60 minutes until
tender. Cut a length - ~wise slice from the top of each baked potato;
discard skin from slice and place pulp in a bowl. Gently scoop out
each potato, leaving a thin shell. Add the pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash
potato pulp. Add cheese, cream cheese , and pepper. Beat till smooth.
If neccesary, stir in 1-2 tablespoons milk to make potatoes of desired
consistency. Stir in chives. Spoon potato mixture into potato shells.
Place in a 2 quart square baking dish. Bake uncovered in a 425 oven
for 20 - - 30 minutes or till light brown.
TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each
of the potatoes in heavy-duty foil or place potatoes in a freezer
contatiner. Seal tightly, label, and freeze for up to 3 months. To
reheat unwrap frozen potatoes. Bake in a 375 oven about 45 minutes or
till heated through.
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