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.
- Serves: 6 persons
- 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)
Step 1Gather the ingredients.
Step 2Scrub potatoes; pat dry. Preheat oven to 425 F.
Step 3Pierce 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 4With 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 5Spoon 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 6Preheat 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.