MR. POTATO HEAD STUFFED POTATOES

  • Prep Time
    10 minutes
  • Cook Time
    1 1/2 hours
  • Serving
    2
  • View
    387

 

Who remembers Mr. Potato Head?  My mom used to hand me a big potato and a few pieces of plastic with sharp points, and I could entertain myself all day!  (Now that I think of it, I must have been kind of slow… while my older sister was making her way through a set of encyclopedias at age five, I was fumbling around with raw potatoes).

I notice that the original Mr. Potato Head had an actual plastic potato head.  My mom improvised with fresh ones, along with carrots and rutabagas or whatever she had on hand to keep me occupied.  I can just picture her, busy doing something else while tossing me raw vegetables to play with and to keep me quiet.  I guess it worked.  I loved sticking that plastic pipe into my “lovable friend,” the potato.

Okay, in my defense, my father owned a grocery store and we were a little obsessed with food.

At any rate, if I had to choose one food to eat for the rest of my life it would be a potato.  Maybe it has something to do with my Irish genes because the affinity I have for potatoes seems to be “built-in.”  I love potatoes – baked, fried, sauteed, roasted, you name it.  And potato chips are perhaps the greatest food-invention known to man.  What’s better than a bag of fresh crisp Ruffles (sour cream and green onion flavored) and a carton of sour cream?

Here’s what you need to know about potatoes.  They are high in carbs, low in protein.  They are a good source of potassium and Vitamin C.  They may not be great for people with diabetes.  Potato skin contains antioxidants which may be beneficial and may help lower blood pressure.  FRIED potatoes have few health benefits but they are soooo delicious!  And there are many types of potatoes so if you are making potato salad, boil little red ones and if you are baking potatoes and stuffing them as in this recipe, use a Russet potato.

Ingredients

Stuffed Potato

    Directions

    Step 1

    Rinse the potatoes and pierce them with a sharp knife several times all over (this will allow the steam to release so the potatoes doesn't explode in the oven). Preheat the oven to 400 degrees.

    Step 2

    Bake the potatoes at 400 degrees until they are very soft when you squeeze ithem with a towel or with oven mittens on your hands. You want them soft enough so that you don't feel any big lumps. This might be as much as 45 minutes or an hour depending on the size of the spuds.

    Step 3

    While the potatoes are baking, start the filling. Put the cream cheese and butter in a bowl. Have the cheddar cheese ready to add, and also have the minced chives and sour cream on hand.

    Step 4

    When the potatoes are done which means soft and fluffy inside (which you can't really know until you slice them open) slice them horizontally and open them. Cut the potatoes all the way through so that you have two halves for each spud. Hold the potato halves in your hand with a towel; because the inside of the potato will be hot and steamy.

    Step 5

    With a spoon, scrape the interior part of the potatoes out of their skins and into the bowl with the cream cheese and butter. SET THE EMPTY SKINS ASIDE IN A CASSEROLE DISH. Meanwhile, the heat of the potatoes will melt the cream cheese and butter. Stir the potato filling with a fork. Add SEASONING. Add a dollop of sour cream. You want a creamy smooth mixture.

    Step 6

    Add the cheese and chives. Add sour cream and scallions. Stir to combine.

    Step 7

    Spoon the cheese and butter mixture into the empty potato shells. Place in a casserole dish. Optional: sprinkle more cheese on top.

    Step 8

    Bake the potatoes at 350 degrees for about 15 or 20 minutes until nicely browned on top.

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