Baked Stuffed Potatoes (also referred to as Twice Baked Potatoes) was always a treat when I was growing up. We usually had them on Thursday night or “fish night” in our house. Admittedly, Annie Mae made them with butter and milk. Potatoes mashed, whipped and then stuffed back into their crisp shells is a carboholics dream.
I’ve started making Baked Stuffed Potatoes dairy free so we can have them with meat. Olive oil or margarine with oat milk makes a delicious second best to butter and milk. The contrast in texture between the crisp potato skins and the creamy potatoes is heaven. Despite the fork next to my plate, I’ve been known to eat these with my hands!
For another delicious potato recipe click on the link: Individual Potato Kugels
Baked Stuffed Potatoes
By Published: February 21, 2014
Yield:
- 8 potatoes (16 Servings)
Cook time:
- 1 hr 35 mins
Ingredients
- 8 Large Idaho Potatoes*
- 1/2 Cup Olive Oil or 1 stick of softened non-dairy margarine
- 1/2 Cup Non-Dairy Milk/Vegetable Stock I prefer oat milk
- Salt & Freshly Ground Black Pepper
- Paprika
Equipment
- Mixing Bowl
- Cookie Sheet
- Baking Parchment
Directions
- Preheat oven to: 400˚ F. Do not use microwave! Line cookie sheet with parchment.
- Scrub potatoes. Prick them two or three times with a fork. Place potatoes on lined cookie sheet and put them in oven. Bake 45 -60 minutes depending on the size of the potatoes. Remove potatoes from oven and let cool until you can handle them.
- Halve potatoes. Slicing them lengthwise gives them a more family style appearance and takes up a lot of room on the plate. Slicing them horizontally makes them look a bit more elegant and leaves more room on the plate for vegetables etc. The choice is yours. Scoop out potatoes with a medium sized spoon-taking care not to tear skins. Put scooped potato in mixing bowl. Place potato shells back on cookie sheet.
- Add olive oil to potatoes and mash with a potato masher or large fork. My family likes to find little lumps in the potatoes so I don't mash them too finely. Add non-dairy milk or vegetable stock and whip until light and fluffy. Add more liquid if necessary. Season to taste with salt and pepper.
- Spoon whipped potatoes back into shells forming a mound on top. Sprinkle with paprika. Place stuffed potatoes back into oven. Bake 10-15 minutes or until tops of potatoes have browned. Serve hot.
- * One half a large stuffed potato is usually enough for each person.
- Note: Use butter and milk for a dairy meal and you'll have an even richer side dish.
