Baked Stuffed Potatoes
Ronnie's Notes
This is the ideal company dish; you can make it a day ahead and it tastes and looks great.
Tips: Second Thoughts For a low-fat version of baked stuffed potatoes, try this: substitute 1 cup low-fat cottage cheese and 1/2 cup skim milk or buttermilk for the butter, cream cheese, and milk.
Difficulty: Easy
Instructions
Preheat the oven to 400°F.
Scrub the potatoes thoroughly.
Do not wrap them in foil.
Do not brush the skin with vegetable oil.
Bake the potatoes .
Prick the potato skin in 2 or 3 places with the tines of a fork.
Continue to bake the potatoes another 35– or until they are tender all the way through when pierced with the tip of a sharp knife.
When the potatoes are cool enough to handle but still warm, split them in half lengthwise.
Scoop the flesh into a bowl but reserve the skins.
Add the butter, cream cheese, chives, salt, and pepper.
Blend the ingredients with a fork or mash them with a potato masher; do not use a food processor or the mixture will acquire a glue-like consistency.
milk and stir the potatoes briefly until the mixture is smooth.
If the mixture seems dry, add the remaining milk and stir it in.
Place the potato mixture into the hollowed potato skins.
Dust the top lightly with paprika.
Bake the potatoes 12– or until they are lightly crispy on top.