Stuffed Potatoes
Stuffed Potatoes can literally be “stuffed” with anything. The potato and skin become not only part of the meal but a delivery system. The sky’s the limit to what you can put into the stuffed potato, but here is our very classic Stuffed Potato filled with cream cheese and sour cream. They freeze beautifully so they’re ready anytime you are.
Stuffed Potatoes
If making a larger batch, select potatoes roughly the same size and multiply the recipe by the number of potatoes. Generally we make a Big Batch with 8 Russets, each approximately 200 – 225 grams.
Ingredients
1 Potato
- 1 medium 4” x 2” (212 gr) Russet potato
- 2 TBSP (30 gr) cream cheese
- 1 TBSP (15 gr) sour cream
- 1 tsp. Butter
- 1/8 tsp salt
- Big Batch:
- 8 Russets (1708 grams)
- 1 block (250 gr) cream cheese
- 8 TBSP (120 gr) sour cream
- 8 tsp. (40 gr) butter
- 1 tsp. salt
Instructions
- Pre heat oven to 400.
- Pierce skin of potato and place on rack in oven.
- Cook 45 minutes – 1 hour until tender to touch and cooked through.
- Let rest on counter 15 minutes, until cool enough to handle.
- Cut a small top ¼ of the potato off and discard. With a tablespoon gently remove most of the potato flesh, leaving enough so that the skin maintains shape; about ¼ inch.
- In a small dish mix potato and butter, while potatoes are warm.
- Cut block of cream cheese into 8 cubes. Add potatoes and cream cheese to ricer (together) until all potatoes are riced.
- Add sour cream and salt to potatoes and stir to incorporate.
- Return mixed potato flesh to the skin.
- Garnish with cheddar cheese if desired.
- Bake in oven for 20 minutes until warmed through.
- Garnish with sour cream, green onion and/or bacon.
- Or if freezing, wrap each potato with plastic wrap once assembled. Defrost in the refrigerator and warm through. Then garnish as desired.
Notes
If you were to only serve these Stuffed Potatoes, hands down a Chardonnay pairs the best with the butter and creamy potatoes. We liked best a smooth and oaky Chardonnay, which typically means New World. But…….a Viognier can also be oak aged and delicious.
Otherwise, take note of what you are serving the potatoes with and pair according to the big flavour on the plate.
We’ve paired:
• Le Crema Sonoma Coast Chardonnay
• Penner-Ash Oregon Viognier