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Bake Ahead Stuffed Potatoes

If you want a good baked potato with something extra and don't want all the work to be last minute, you should try these. They're both easy and tasty.

Course Side Dish
Cuisine American
Keyword baked potato
Prep Time 30 minutes
Cook Time 1 hour
Final Bake 30 minutes
Total Time 2 hours
Servings 8 potatoes

Ingredients

  • 8 medium baking potatoes (try to get russets all the same size)
  • ½ - ¾ cup heated milk
  • 4 T. butter
  • 1 cup shredded cheddar cheese
  • 1 large egg
  • 1½ t. salt
  • ¼ t. pepper
  • minced onions (I use the dried minced onions)

Instructions

  1. Scrub potatoes and dry them. Pierce the skins with a fork or knife.

  2. Bake at 400 - 450℉ (I prefer 450) for 1 hour or until soft.

  3. Cut a slice from the long side of each potato.

    I've found it's best if you create two cuts about an inch apart, and a squared-off cut at each end. There's less pressure on the skin when you are scooping out the potato.

  4. Scoop each potato out, leaving a ¼" shell. Try not to tear the skin.

  5. Mash all the scooped out potato, beating in enough hot milk to make the potatoes smooth and fluffy.

  6. Add butter, cheese, egg, onions, salt, and pepper

To serve later in the day

  1. Cover the potatoes and refrigerate until 30 minutes before the serving time.

  2. Uncover and heat at 350℉ for 30 minutes.

To freeze for later

  1. Set potatoes on baking sheets.

  2. Place the sheets in the freezer for several hours or until firm.

  3. When firm, remove and wrap each potato in foil.

  4. Return to freezer.

  5. When ready to serve, heat the wrapped frozen potatoes at 350℉ for about 1 ¼ hours.

    Check them first and bake longer if they aren't hot enough.

Recipe Notes

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