Monday, August 31, 2009


I think almost everyone has their own version of stuffed baked potatoes, but for those who don't, I hope you will try this recipe. It is such a versatile dish that you can add just about any ingredient to this recipe to suite your tastes. My favorite version has crisp bacon, sauteed onions, broccoli, cheese, sour cream and butter. It is an excellent side dish for dinner guests because you can make these early in the day and then just heat them up while you are grilling the main course. Stuffed potatoes and a small salad also make a wonderful meal all by themselves.

3 large baking potatoes (1 pound each)
1/2 cup sliced green onions
1/2 cup of butter (divided)
1/2 cup light cream (or less)
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese shredded
3 slices bacon fried crisp and drained
1 cup broccoli chopped small

Wash and dry baking potatoes. Bake them (unwrapped) in a 375 degree oven for about one hour and 20 minutes or until easily pierced with a knife. Let the potatoes cool until you can handle them or use a oven glove to protect your hands. Cut potatoes in half, lengthwise; carefully scoop out pulp and put it into a mixing bowl (try not to tear the potato skins). Saute onions until they are tender and sweet in 1/4 cup butter then add them to the potato pulp. Saute the broccoli until tender and set aside.

Removed a few of the "prettier" broccoli florets to decorate the potato tops and set those aside. Mix the potato pulp, onions, remaining 1/4 cup butter, sour cream, cheese and seasonings until very well mixed. Whip in enough of the light cream to make a consistency like mashed potatoes(you may not need all of the cream). Stir in the crisp bacon and small broccoli pieces with a wooden spoon.
Fill potato skins with this mixture (mounding slightly) and top with a little extra cheddar, decorate with broccoli florets and drizzle with a little butter. Bake at 350 for 20 to 30 minutes or until heated through. Makes six half potatoes.

NOTE: If you make these earlier in the day, cover and refrigerate them. At dinner time, bake them at 350 for about 40 minutes.
NOTE: These potatoes are also excellent topped with beef stroganoff or Swedish meatballs.


Cristine said...

I love stuffed potatoes! These look great!

girlichef said...

Stuffed potatoes are definitely a classic. And I eat them as a "meal" many possibilities! And oh my...topped w/ Swedish meatballs sounds awesome.

Monica H said...

Toppe with beef stroganoff or meatballs?! Why didn't I think of that? I'm going to crave potatoes til I get them. And sadly we only have one lone potatoe in the basket. Time for a store run!

Cheryl said...

Yours look better than mine ever did!

teresa said...

i love these! they are a great crowd pleaser too!

Leslie said...

CLASSIC indeed!!! YUM

Lara said...

Sadly as one who has never really loved potatoes, I've totally deprived my family of this classic dish. I'll have to introduce them (and make something else for myself). :) I love the sound of adding Swedish meatballs too.

Katy ~ said...

Behind on commenting. I saw this on my reader and couldn't get to your wonderful recipe right away.

I loved stuffed potatoes! I'm thinking this would be a terrific way to use my leftover chicken divan!

Good share, Coleen, and good inspiration!