Momma Green's Stuffed Baked Potatoes
I love these potatoes in the winter the most with some oven baked bbq ribs and a simple wilted salad. The potato is the real star on the plate though...and oh-so-filling! My mother-in-law turned me onto using heavy whipping cream in my mashed potatoes years ago, and it's the secret ingredient here for sure.
- Preparing Time: 2 hours
- Total Time: 2 hours
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/2 tsp paprika
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1 tbs extra virgin olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 1 cup shredded mild cheddar cheese
- 4 baking potatoes
- 1/2 cup chopped fresh chives
- Carbohydrate 41.5691200007909 g
- Cholesterol 119.681875058726 mg
- Fat 42.5560837716602 g
- Fiber 3.56717490243912 g
- Protein 13.72963250074 g
- Saturated Fat 25.820273888694 g
- Serving Size 1 1 Serving (337g)
- Sodium 655.821375145759 mg
- Sugar 38.0019450983518 g
- Trans Fat 2.65068237647582 g
- Calories 590 calories
Pierce potatoes with a fork, and rub w/ oil (wear gloves, put potatoes in a ziplock with the oil, or use a basting brush or you will get messy). Bake at 400 degrees for 1 to 1/ 1/2 hrs or until tender. Let stand until cool enough to handle. Slice a boat-like top out of the potatoes (do not slice in half). Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl or mixer, add in all other ingredients, and 3/4 cups of the cheese. Stuff the mixture back into the potato shells. Top with remaining 1/4 cup cheese, and sprinkle with paprika. Bake at 350 degrees for 20-30 minutes.
