Baked Stuffed Potatoes

Baked Stuffed Potatoes

Written by on in American, Passover, Side Dishes, Starters & Sides
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Fluffy mashed potatoes contrasted with crisp potato skins- it doesn’t get any better!

Baked Stuffed Potatoes

By Gloria Kobrin 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
  • 1/2 Cup Non-Dairy Milk/Vegetable Stock
  • Salt & Freshly Ground Black Pepper
  • Paprika

Equipment

  • Mixing Bowl
  • Cookie Sheet
  • Baking Parchment

Directions

  1. Preheat oven to: 400˚ F. Do not use microwave! Line cookie sheet with parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. * One half a large stuffed potato is usually enough for each person.
  7. Note: Use butter and milk for a dairy meal and you'll have an even richer side dish.