Stuffed Idaho Potatoes with Chives and Cheeses

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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.

Difficulty: Easy

Hands-on: 15 minutesTotal: 1 hour 15 minutes

Serves: 4

Ingredients

  • 4 large Idaho or Yukon Gold potatoes
  • ⅓ cup warm 1% milk
  • 2 Tbsp. unsalted butter
  • ⅛ tsp. ground nutmeg
  • ¼ cup chopped fresh chives
  • 1 tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 oz. grated white American cheese

Directions

  • 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 ¼” 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.

Recipe Information

Serves: 4

Ingredients

  • 4 large Idaho or Yukon Gold potatoes
  • ⅓ cup warm 1% milk
  • 2 Tbsp. unsalted butter
  • ⅛ tsp. ground nutmeg
  • ¼ cup chopped fresh chives
  • 1 tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 oz. grated white American cheese

Directions

  • 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 ¼” 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories460
Total Fat15g
Saturated Fat9g
Cholesterol40mg
Sodium480mg
Total Carbohydrate67g
Dietary Fiber8g
Sugars5g
Protein16g