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Stuffed Baked Potatoes

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. Prep
20 min.
10 min.
Ready In
30 min.
4 servings
Trans-fat Free, Low Carb
Metric measurements


46 ounce potatoes baked
2tablespoons butterVideo or margarine
3/4cup milkVideo
1each eggVideo slightly beaten
1x salt and black pepper to taste*
1/2cup cheddar cheese shredded
1x paprika *
* not incl. in nutrient facts


Allow potatoes to stand at room temperature 2 to 3 minutes after baking.

Cut a thin slice from the top of each potato. Caution: potato will be hot.

With a spoon, remove the potato pulp from each potato, leaving a thin shell.

Mash potato pulp with a fork or potato masher.

Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy.

Spoon mixture into shells and sprinkle with paprika.

Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes.

If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes.

Transfer from paper plate before browning.

First published: last updated: 2012-09-23

Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 15273% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 163mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 1%
Calcium 16% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

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