Stuffed Baked Potatoes

12 ish, medium sized baking potatoes, scrubbed
2 tbsp vegetable oil
1 tsp coarse sea salt
1/2 cup butter
1 small onion, diced
1/3 cup milk
salt and pepper
2 cups grated cheddar cheese or cheese of your choice
snipped fresh chives for garnishing

Prick potatoes in several places with a fork and put on a cookie sheet.  Brush the potatoes with oil and sprinkle with sea salt.  Bake in a preheated oven, 375°F, for 1 hour or until the skins are crispy and the insides are soft when pierced with a fork *be patient as this can take longer than an hour and it is worthwhile to wait*

Meanwhile, melt 1 tbsp of the butter in a small skillet over medium-low heat.  Add the onion and cool until soft and golden, 8 – 10 minutes.  Set aside.

Cut the potatoes in half lengthwise.  Scoop the flesh into a large bowl, leaving the skins intact.  Set aside the skins.  Increase the oven temperature to 400°F.

Coarsely mash the potato flesh and mix in the onion, remaining butter and milk.  Stir in 1 1/4 cup of cheese.  Add salt and pepper to taste.  Spoon the mixture back into the reserved potato skins.  Top with cheese.

Bake the filled potato skins in the oven for 10 minutes, or until the cheese has melted and is beginning to brown.  Garnish with chives and serve immediately.

I didn’t wait for my potatoes to fully cook and it resulted with something looking better than it tasted.  I also mixed a small amount of chives into the potato filling. Throw in corn, carrots, broccoli, mushrooms, etc into the filling. Be creative, change the cheese and use as much or as little as you like.  I also like my potatoes on the mushier side so I used more milk than listed.  Have fun!
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