Stuffed Baked Potatoes
Ingredients:
4 baking potatoes
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
Directions:
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. Set them aside until they are cool enough to handle. Chop the ham 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 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 immediately. Serves 4.
Ingredients:
4 baking potatoes
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
Directions:
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. Set them aside until they are cool enough to handle. Chop the ham 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 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 immediately. Serves 4.
3 comments:
Everything that's right in this world is right there in that little 'ol potato!!!!!!!!!!!!
Now here's the thing.. you know I love you... BUT I might have to boycott this particular blog. I need to lose weight and your recipes are NOT helping! ;-)
Stephanie - Sometimes we make an entire meal out of these potatoes!!
Willow - I completely understand. Smile!
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