Super-stuffed Baked Potatoes

Saw this on Cook’s Country one morning. All the ingredients are mix-and-match, optional, whatever. Go wild!


  large-ish bakers (Russet potatoes)
grated cheese
sour cream
bacon bits
salt and pepper


1. Microwave potatoes, 4 large bakers for 16-20 minutes on high or until, squeezing, you can tell they are pretty much done. Cut a shallow V down each potato, remove the “scalp,” and carefully scoop out most of the insides with a very sharp spoon, perhaps a small scoop. I use a mellon-baller. This can be done cold; I do it hot and it’s not too uncomfortable.

I save the insides in a bowl refrigerated as well as the shells in a zip-lock bag until the next day.

2. Brush potato shells with melted butter and put into a preheated 375° oven for 15-20 minutes.

3. Meanwhile make a filling of scooped potato insides, which should be riced or whipped using beaters, garlic and optionally onion (clarified or caramelized) sautéd in butter, grated cheese and a bit of sour cream. For 8-12 potatoes, a two-fer package of Boursin cheese works really well as it contains the cheese and some good flavor. I still like to add in the caramelized onions, though.

4. Fill shells with filling and return to oven for 15 more minutes. Top with chopped chives, bacon bits and more grated cheese just prior to removing from oven. Serve hot.

You can hold these in a 170° for probably a good 45 minutes or more and bring them out to serve just when you need them. If you’re going to do that, error a little on the side of extra sour cream or cream so that they don’t dry out.