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Baked Stuffed Potatoes
Ingredients:
8 baking potatoes
1/3 c. butter, softened
1/4 c. chopped fresh chives or 2 Tbs. dried chives
1 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 c. evaporated milk
Paprika
8 baking potatoes
1/3 c. butter, softened
1/4 c. chopped fresh chives or 2 Tbs. dried chives
1 tsp. salt
1/4 tsp. pepper
1/3 to 1/2 c. evaporated milk
Paprika
Directions:
Prick potatoes with a fork. Bake at 400 for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325 for 30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)
Makes 8 Servings
Prick potatoes with a fork. Bake at 400 for 1 hour or until tender. Allow potatoes to cool to the touch. Slice a small portion off the top of each potato. Carefully scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency. Carefully stuff shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake at 325 for 30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.)
Makes 8 Servings
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