Not only is 2x5 a perfect 10, but for our purposes we’re talking about twice baked potatoes and five fabulous recipes! We love stuffed baked potatoes as a great weeknight entrée and because potatoes go great with so many flavors and foods, potatoes can be re-stuffed with just about anything your imagination will allow.
We’ve read other recipes that instruct you to wrap a russet potato in foil and then bake as the first step to making stuffed potatoes. We find that this method produces a moist skin that is almost impossible to keep intact. It is also too soft to hold the integrity of the potato shape as you scoop out the potato inside the skin. Instead, we suggest washing and drying the potatoes, then poking a few holes in the skin with a fork on all sides of the potato. Heat an oven to 400 degrees and bake the potato as is, with no foil for an hour or until the insides are vey soft when pierced with a fork. This will result in a firm skinned baked potato that will hold its shape when all the potato inside has been scooped out.
The next step is to make a cut with a knife lengthwise in the top of the potato. When the potato is cool enough to handle, gently pinch the sides of the potato together which will open and widen the cut in the top. Very gently widen the opening until you can insert a spoon then scoop out as much as the cooked potato as possible leaving about a quarter inch still attached to the skin. Now you are ready to stuff with your favorite stuffing!
Although our recipes include meat, chicken or seafood, stuffed potatoes are easy to make vegetarian style.
Our favorite stuffed potato recipes!
- Chicken & Feta Stuffed Potatoes
- Steak Stuffed Baked Potato
- Mexican Stuffed Potato
- Ham & Cheese Stuffed Potato
- Shrimp Stuffed Potato
- Chef Yvonne