Stuffed Potatoes

Winter here in Minnesota is reaching the long and still cold stage where we all start questioning why we live here.  I know my family are all starting to turn into winter couch potatoes.  This weekend we have the Super Bowl that is being held here in town.  Even though the hometown team didn’t quite make it to the championship, there is still a lot of excitement around town to have the game here.  My family is hunkering down at home to watch the game, and of course we need some yummy food to go with the occasion.  Sticking with the potato theme, and the need for some stick to your ribs, warm you from the inside, winter time comfort food, I decided to make some super stuffed potatoes this weekend.  I have never made these before, so this was a bit of winging it as we go.  But my family all agreed they came out pretty good and were worthy of being shared with all of you.

Essentially these are a typical twice baked potato…there is nothing all that special about them.  You can find lots of recipes for these all over the web.  The addition here that I have not seen too often is the caramelized onions.  I think this adds lots of yummy flavor that always brings me back for more (even if I don’t need more potatoes).  I put the onions on the top as a layer in with the cheese topping, but I think I might try making these again and mixing the onions in with the potato stuffing.  Of course, I also added plenty of butter, sour cream, and cheese, just to make sure they are not good for anyone’s new year resolution diet.  You didn’t really plan to stick to that anyway did you?

Stuffed Potatoes

  • 6 large baking potatoes
  • 3 onions diced
  • 8 tbsp (1 whole stick) unsalted butter
  • 8 ounces sour cream
  • 2 cups finely shredded Colby jack cheese
  • Salt & pepper

Preheat the oven to 400 degrees. Poke the potatoes a few times with a fork and put them directly on the rack in the middle of the oven. Bake for about 1 hour or until done all the way through. While the potatoes are baking, fry the onions and a big pinch of salt in 3 tbsp of butter until they brown. Remove from the heat and set them aside. When the potatoes are done, cut them in half lengthwise and scoop the insides out. Leave a little of the potato in the skins to help give a little structure. Mash the insides of the potatoes with the remaining butter, sour cream, and half the cheese (optional: add the onions into the potato mixture now instead of on top). Add salt and pepper to taste. Put the potato skins on a sheet pan and spoon the potato mixture back into them. Top with the onions and the remaining cheese. Turn the oven down to 350 and put the stuffed potatoes back in for about 20 minutes or until hot and the cheese is melted. Serve immediately.

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