Stuffed Baked Potato – a delicious recipe with russet baking potatoes, butter, light cream, Salt, Gruyere cheese, parsley. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 500 degrees.
2
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.
3
Cut off top third of potatoes.
4
Using a spoon, scoop flesh from both parts into a small bowl.
5
Add butter, cream and half of cheese; mash until thoroughly combined.
6
Spoon mixture back in to potato shells; sprinkle each potato with 1 tablespoon of remaining cheese.
7
Place potatoes on a small baking sheet and brown briefly under a preheated broiler, until tops are golden brown and bubbly.
8
Serve with top shell alongside.
9
Sprinkle with parsley before serving.
210
kcal
Calories
13
g
Fat
17
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large russet baking potatoes (such as Idaho), 2 tablespoons butter, 2 tablespoons light cream, Salt and freshly-ground pepper, and more.
Yes, Stuffed Baked Potato falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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