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Stuffed Baked Potatoes | Can't Stay Out of the Kitchen | these wonderful #potatoes use two cheeses--#cheddar & #parmesan. They're filled with flavor and terrific for company or #holiday dinners like #Easter or #MothersDay. #StuffedBakedPotatoes #GlutenFree #SideDish #DoubleStuffedBakedPotatoes #casserole #HolidaySideDish

Stuffed Baked Potatoes

Teresa Ambra
Stuffed Baked Potatoes is a delightful vintage recipe using both parmesan and cheddar cheeses, Grey Poupon mustard, Tabasco sauce, onions, bell peppers and paprika. These tasty potatoes are so hearty and filling you can easily eat these on Meatless Mondays. They are fantastic with BBQ ribs, steak or pork chops. Gluten free.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish, Vegetable
Cuisine American
Servings 10
Calories 241 kcal

Equipment

  • 1 sharp knife to cut vegetables
  • 1 large stock pot with lid
  • 1 colander
  • 1 potato masher
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 large cookie sheet pan or roaster dish to bake potatoes for the last time

Ingredients
  

  • 1/4 cup onions minced
  • 1/4 cup bell peppers minced
  • 4 tbsp. unsalted butter
  • 1 lb. Maine potatoes peeled
  • 1 small can evaporated milk (6-ounces) or about ¾ cup heavy cream
  • 1/2 tsp. Grey Poupon prepared dijon mustard or more, if desired
  • 1/2 cup parmesan cheese grated
  • 1 drop Tabasco sauce or more for increased flavor
  • 5 large Idaho baking potatoes
  • 1/2 tsp. Salt and pepper to taste
  • 1/2 tsp. paprika as needed
  • 1 to 2 cups sharp cheddar cheese grated (for tops of potatoes)

Instructions
 

  • Sauté onions and bell peppers in butter.
  • Boil Maine potatoes; drain.
  • Mash with a potato masher.
  • Add sautéed onion and bell pepper, evaporated milk, prepared mustard, parmesan cheese and Tabasco sauce.
  • Bake Idaho potatoes until done.
  • Cut in half length-ways and scoop out all of the potato except enough to make the shells stay firm.
  • Save shells.
  • Add the scooped out portion from the baked potatoes to the Maine potato mixture and whip until smooth and semi-firm with an electric mixer.
  • Season with salt and pepper.
  • Fill potato shells so that they are mounded up to at least half an inch above top of shell.
  • Cover generously with grated cheese and sprinkle generously with paprika.
  • Bake in moderate oven (250°) for about 4 minutes.

Notes

NOTE: If you want increased flavor, add more Tabasco sauce.
 
NOTE: Check flavor of potatoes before filling potato shells. This is the time to add additional salt, pepper, Tabasco sauce or Grey Poupon mustard, if desired.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 241kcalCarbohydrates: 28gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 310mgPotassium: 705mgFiber: 3gSugar: 5gVitamin A: 685IUVitamin C: 31mgCalcium: 246mgIron: 1mg
Keyword casserole, cheese, gluten free, mozzarella cheese, parmesan cheese, potatoes, side dish
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