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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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-These creamy stuffed potatoes have a mild smoky flavor and are easy to make. Most of the cooking time is baking the potatoes before stuffing. I prepared everything early in the day and did the final bake at dinnertime. The listed serving size is half a potato per person. Created for RSC #15 Ingredients:
3 russet potatoes (approx 5 inches in length) |
2 ounces cream cheese |
1 tablespoon butter |
3 tablespoons sour cream |
2 -3 tablespoons milk |
1/4 cup cheddar cheese, shredded |
1 green onion, including tops thinly sliced |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon cracked black pepper |
4 roasted garlic cloves, finely minced |
1/4 teaspoon smoked paprika, sweet |
1/4 teaspoon smoked paprika, sweet |
1 tablespoon green onion top, finely sliced |
Directions:
1. Scrub potatoes. Spray pan and potatoes with cooking spray and lightly sprinkle with salt if desired. Bake at 350 degrees until done (approx 40 minutes).
2. Let potatoes cool enough to handle. Slice in half lengthwise. Spoon out the inside of the potatoes into a bowl; leaving a shallow amount in the shells. Place shells back into pan.
3. Add cream cheese, butter, sour cream, cheddar cheese, 2 tablespoons of the milk and all spices into the bowl with the potato insides. Stir until blended & fluffy, but not overworked. Adjust with additional tablespoons of milk if needed. The result should be creamy, but still scoop able.
4. Spoon into the potato shells. Cover and chill at this point if making for a later meal. They can also be frozen at this point.
5. Bake at 350 degrees for 20-25 minutes or until potatoes are hot & lightly browned. If working with chilled potatoes made earlier in the day add 10-15 minutes cooking time. The potatoes can also be baked directly from frozen by adjusting the cooking time.
6. Optional garnish: After removing from oven sprinkle lightly with smoked paprika & the green onion tops for color.
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