Suffed Potatoes
Submitted by Isabel
Baked potatoes scooped out and sauteed with butter, cashews, scallions, tomatoes, bell pepper, and garlic, then restuffed and topped with cheddar. A loaded twice-baked potato with crunch.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minTwice-baked potatoes get a serious upgrade with this version that swaps the usual sour cream and bacon for something way more interesting.
Baked potato centers get scooped out and sauteed in butter with crunchy cashews, diced scallions, fresh tomatoes, green bell pepper, and garlic. That warm, nutty, veggie-packed filling goes right back into the crispy potato skins and gets blanketed with cheddar cheese.
The cashews are the surprise here. They add a rich, buttery crunch that takes these stuffed potatoes from ordinary side dish to something you’d happily eat as a meal.
Kitchen Tips
- Bake the potatoes until they’re fully soft when pierced with a fork. Undercooked potatoes won’t scoop cleanly and the centers will be mealy.
- Dice everything roughly the same size so the filling sautees evenly and looks clean when restuffed.
- Serve immediately after adding the cheese so it stays melty and stretchy on top.
Ingredients
Directions
Bake potatoes at 350℉ (180℃) for about 1 hour, until soft when pierced with fork.
Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic.
Sauté 10 minutes.
Restuff potato skins with sauté mixture. Sprinkle on cheese, serve immediately.
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