8 servings (serving size: 1 stuffed shell)

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Ratings & Reviews

willisb's Review

February 09, 2012

skspillman's Review

August 28, 2011
I used 4 potatoes, and that amount filled the 8 halves perfectly. I served these alongside oven-fried chicken for company, and they went over very well. I will make them again. Other than only using 4 potatoes I followed the recipe exactly.

Webgirl's Review

July 20, 2011
I reduced the recipe by about half and still had plenty of left-overs. Sooooo goood. Great potato recipe to serve for a dinner party.

Cristy's Review

December 22, 2009
Great side dish with steak, fish, or lamb. Freezes well too.

Erica777's Review

December 19, 2009
Darned good. That's all I have to say. If you have concerns about how much blue cheese to add, just taste it after adding the recommended amount (same with salt & pepper). I added more, but it's a taste thing. Also, I strongly suggest at least one or two more strips of bacon, but that's just me. I confess that I did use the green parts of scallions chopped up rather than chives because I think that they add more flavor, and they went over really well. Reserve a few raw ones for garnish-hey will make a great impression. Wonderful side dish!

Missie's Review

December 25, 2008
I made 5 potatoes, cut the top 1/3 off and stuffed all 5. I followed the recipe exactly except for the bacon. I used prepackaged bulk bacon pieces. I'm thinking the bacon was the reason they were a little on the salty side. I also thought the blue cheese was a little over powering. I think next time I'd cut back on the blue cheese, use freshly fried bacon and try 2% milk. Everyone that ate them thought they were very good.