Stuffed Baked Potato

Total Time:
1 hr 15 min
Prep:
5 min
Cook:
1 hr 10 min

Yield:
4 servings

Ingredients
  • 4 large russet baking potatoes (such as Idaho)
  • 2 tablespoons butter
  • 2 tablespoons light cream
  • Salt and freshly-ground pepper
  • 1/2 cup grated Gruyere cheese
  • Garnish: chopped parsley
Directions
  • Preheat oven to 500 degrees. Scrub potatoes, dry thoroughly and prick several times with a fork.. Bake directly on oven rack, turning once or twice, until crunchy on outside, tender within, about 1 hour.

  • Cut off top third of potatoes. Using a spoon, scoop flesh from both parts into a small bowl. Add butter, cream and half of cheese; mash until thoroughly combined. Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese. Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly. Serve with top shell alongside. Sprinkle with parsley before serving.


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    Recipe courtesy of Food Network Kitchen