Appetizers > Potatoes > United States > Stuffed Potatoes >
Also known as "Twice-Baked"
2 to 4 large Idaho potatoes
1 C milk or liquid unflavored Coffee-Mate
1/2 cube butter
Salt & black pepper to taste
4 green onions, sliced (include green parts); or fresh-chopped chives
1/2 C cheddar cheese, grated
Bake or microwave the potatoes until the insides are cooked, mostly soft. Cut a length-wise slice on top of each potato. Using a grapefruit spoon or small teaspoon, scoop out potato flesh from the "lid" and insides. Place the "flesh" into a bowl. Be careful when scraping inside of the potatoes; the skin is very thin and has a tendency to break easily. Mash the potatoes with butter, salt and black pepper. Add enough milk (or liquid Coffee-Mate) to make the mixture smooth and firm. Add scallions or chives into mashed potatoes; mix well. Re-stuff the potatoes, generously heaping on top. Sprinkle with grated cheese. Warm in the oven or microwave until cheese melts and potato is re-heated.
Recipe featured in the Food Fare Cookbook.
Variation: Prepare as above, but use small red or white potatoes in place of Idaho potatoes. Mix sour cream with dill weed and use as a dipping sauce. Suggestion: Serve as an appetizer (as pictured above).
*Stuffed Potatoes (using small white spuds) images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
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