The Utimate Baked Stuffed Potato Recipe

Name: The Utimate Baked Stuffed Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 russet potatos, baked until tender and cooled; 1 shallot, chopped; 2 garlic cloves, minced; 1/2 cup heavy cream; 1/4 cup Romano cheese, grated; 1/2 cup shredded sharp cheddar cheese; 1/4 tsp black pepper and salt to taste; 1/2 tbsp chopped fresh chives; 1/2 tbsp chopped fresh parsley; 1/4 tsp Cajun seasoning; 1/2 tsp hot sauce , such as Frank's brand; 4 slice of cold butter, salted or unsalted about a teaspoon for each slice; 1 tsp butter, salted or unsalted; 2 tbsp Romano cheese, grated; 1/2 tsp granulated garlic; 1/2 tsp Cajun seasoning; 4 slices of sharp cheddar cheese; 4 slices of bacon, precooked until almost crisp, cut in half

Servings: persons

4 russet potatos, baked until tender and cooled
1 shallot, chopped
2 garlic cloves, minced
1/2 cup heavy cream
1/4 cup Romano cheese, grated
1/2 cup shredded sharp cheddar cheese
1/4 tsp black pepper and salt to taste
1/2 tbsp chopped fresh chives
1/2 tbsp chopped fresh parsley
1/4 tsp Cajun seasoning
1/2 tsp hot sauce , such as Frank's brand
4 slice of cold butter, salted or unsalted about a teaspoon for each slice
1 tsp butter, salted or unsalted
2 tbsp Romano cheese, grated
1/2 tsp granulated garlic
1/2 tsp Cajun seasoning
4 slices of sharp cheddar cheese
4 slices of bacon, precooked until almost crisp, cut in half

1
Cut top off cooled baked potatos, save top and remove flesh from potato into a bowl.
2
Combine all the seasoning mix for fryed pototos in a small bowl.
3
Heat oil in Dutch oven or large deep pot to 350.
4
Fry potato shells and their tops until golden, about 4 minutes.
5
Remove to a rack, sprinkle all over with seasoning and cool on rack
6
In a small skillet , add the teaspoon of butter, add shallot and garlic and soften minute.
7
Add cream and simmer about 5 minutes until beginning to thicken.
8
Remove from heat
9
Mash the potatos in the bowl.
10
I use a ricer for this for very smooth potatos, but any way is fine.
11
Add cream mixture, romano , cheddar and cream cheeses, pepper, hot sauce, chives, parsley and Cajun seasoning, mix together.
12
Preheat oven to 425.
13
Line a baking pan with foil.
14
Spray with non stick spray.
15
Fill potato shells with mashed potato mixture.
16
Push cold butter piece into center of potato
17
Add slice of cheddar cheese on top, then place top of potato on.
18
Cross bacon over top and secure with a toothpick.
19
The potatoes can be prepared ahead and refigerator at this point up to 2 days in advance.
20
Bring to room temperature before baking.
21
Bake in oven on prepared pan until hot and cheese is melted and bacon is crisp.
22
About 15 minutes.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 russet potatos, baked until tender and cooled, 1 shallot, chopped, 2 garlic cloves, minced, 1/2 cup heavy cream, and more.

Yes, The Utimate Baked Stuffed Potato falls under the Meat & Poultry 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.

The Utimate Baked Stuffed Potato

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