Cheesy Stuffed Baked Potatoes
Total TimePrep: 1-1/4 hours Bake: 20 min.
This is a recipe my mother made when I was a child, I'm now a great grandmother. We always have them with ham for Christmas dinner. The only difference is I rub them with butter and wrap the whole batch in foil. That creates a nice roasted taste to the potato skins. We do like to make them the day before then just add the grated cheder cheese just before baking to reheat.
Question:, if you freeze them, do you just bake in the foil to warm up, what temp and for how long?
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These were very tasty. We had leftovers in the fridge for about 3 days and they were still very good. Will definitely make again as side dish with steak.
Delicious! I prepared these the day before and kept them in the refrigerator to reheat. I added Alfredo sauce instead of the sour cream. Thank you, Marge, for sharing this recipe.
This was AMAZING. Even my pickest of eaters loved it! I only cooked them 45 minutes originally and then 25 minutes. I pre-mixed the filling (minus the potato insides) and put it in the fridge just to save on time. Turned out perfect!
These were very good. I added bacon bits to the mixture - only change. Served with Prime Rib.
Very good twice baked potato recipe. I was able to cut down recipe easily to make fewer potatoes.
These were VERY tasty! The only (minor) issue I had was that the skins were a little tough, despite rubbing them with oil and turning the potatoes every 20 minutes. I think it took a total of about 70 minutes for my potatoes to get done. I did only 2 potatoes, and just cut everything into 2/3rds (which wasn't as difficult as it sounds). I completely skipped the onions to save some time and just used some dried minced onion. I used cheddar jack cheese and also sprinkled real bacon bits on top with the paprika. Served this with a side salad for a vegetarian weeknight meal.
Delicious and easy to prepare!