Creamy Stuffed Potatoes

Oxmoor House
6 servings.


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6 (10-ounce) baking potatoes
1 cup (4 ounces) shredded Cheddar cheese
3/4 cup sour cream
1/3 cup whole milk
1/4 cup minced fresh chives
1/4 cup margarine, melted
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons minced fresh chives


Wash potatoes; bake at 400° for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl. Add cheese and next 7 ingredients; stir well.

Spoon potato mixture evenly into shells. Bake, uncovered, at 375° for 20 minutes or until thoroughly heated. Sprinkle evenly with 2 tablespoons chives.

Created date

August 2009

Nutritional Information

Calories 425
Caloriesfromfat 44 %
Fat 20.6 g
Satfat 9.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.5 g
Carbohydrate 49.6 g
Fiber 0.0 g
Cholesterol 34 mg
Iron 0.0 mg
Sodium 443 mg
Calcium 0.0 mg