Stuffed Idaho Potatoes with Chives and Cheeses

You can serve this as a side dish or as a game-day snack. You can also make this the day before you plan to serve and then just bake them until they’re hot.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 4 large Idaho or Yukon Gold potatoes
  • 1⁄3 cup warm 1% milk
  • 2 Tbsp. unsalted butter
  • 1⁄8 tsp. ground nutmeg
  • 1⁄4 cup chopped fresh chives
  • 1 tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 oz. grated white American cheese


  • Scrub the potatoes, prick them with a fork, and bake them at 400°F for 40 minutes.
  • Let cool until you can handle them. Slice off the tops. Remove the insides, leaving about 1⁄4 inch of pulp inside the skin. Set the skins aside.
  • Put the potato innards and the rest of the ingredients in a bowl. Using an electric mixer, beat until fairly smooth. Return to the skins and bake for another 20 minutes at 300°F.