Make-Ahead Baked Stuffed Potatoes
Tasty baked stuffed potatoes can be made ahead. Baked potatoes are stuffed again with the mashed potatoes, then they can be refrigerated for later baking.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6large potatoes ( russet or similar baking potatoes)
- 6to 8 tablespoons milk
- 4tablespoons melted butter
- 1teaspoon salt
- Dash of pepper to taste
- ¼cup Parmesan cheese (fresh, grated)
- Optional: parsley (fresh, chopped)
Instructions
Step 1
Gather the ingredients.Step 2
Scrub potatoes; pat dry. Preheat oven to 425 F.Step 3
Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the skin intact.Step 4
With an electric mixer on low speed, beat the potato with 5 tablespoons of the milk, along with the butter, salt, and pepper. Add a little more milk, as needed.Step 5
Spoon potato mixture into the potato skins; sprinkle each with Parmesan cheese. Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to one day.Step 6
Preheat oven to 375 F. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.Step 7
Enjoy.