Stuffed Potatoes

Southern Living
Makes 8 servings


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4 large baking potatoes (about 2 1/2 pounds)
1 (8-ounce) container cream-style cottage cheese
1 (8-ounce) container sour cream
2 tablespoons shredded Parmesan cheese
1 to 2 tablespoons freeze-dried chives
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
Paprika (optional)


Pierce potatoes with a fork, and place on a baking sheet. Bake at 350° for 1 hour and 20 minutes or until done. Cut potatoes in half lengthwise, and scoop out pulp, leaving 1/4-inch-thick shells.

Mash pulp in a large bowl; stir in cottage cheese, next 4 ingredients, and 1 cup Cheddar cheese, blending well. Spoon into potato shells, and place on a baking sheet.

Bake at 350° for 15 to 20 minutes. Sprinkle top with remaining Cheddar cheese. Bake 10 more minutes. Sprinkle with paprika, if desired.

NOTE: To freeze, wrap unbaked stuffed potatoes in heavy-duty aluminum foil, and place in a heavy-duty zip-top plastic bag. Seal and freeze up to 3 months. Thaw overnight in the refrigerator. Bake foil-wrapped potatoes at 350° for 30 minutes. Remove and discard foil; sprinkle with remaining cheese. Bake 10 more minutes.

Created date

October 2003