5 Stuffie Taters Recipe

Preheat and scrub

Preheat oven to 400°F (200°C). Scrub the potatoes well under running water to remove dirt. Pat dry with a towel.

Pierce and bake

Prick each potato several times with a fork to vent steam. Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a paring knife or skewer slides into the center with little resistance. Time depends on potato size.

Prepare toppings

While potatoes bake, shred the cheddar if not pre-shredded, crisp and crumble bacon if using, and slice chives or green onions.

Cut and scoop

When potatoes are cool enough to handle (about 10 minutes), cut each potato lengthwise down the center. Using a spoon, scoop out most of the flesh into a medium bowl, leaving a 1/8–1/4-inch shell so the skins hold their shape. Reserve the shells on a baking sheet.

Make filling

To the warm potato flesh in the bowl add 3 tablespoons butter, milk, salt, and pepper. Mash until mostly smooth but slightly textured. Fold in 1 cup shredded cheddar and 1/2 cup sour cream. Taste and adjust seasoning. If using bacon or green onions, fold them in now.

Fill shells

Divide the filling evenly among the 5 potato shells, mounding slightly.

Top and bake

Dot the tops with the remaining 1 tablespoon butter. Sprinkle the remaining 1/2 cup shredded cheddar over the filled potatoes. Return to the oven and bake at 375°F (190°C) for 12–15 minutes, until cheese is melted and tops are lightly golden.

Finish

Remove from oven and let sit 2–3 minutes. Top each with about 2 tablespoons sour cream (or serve sour cream on the side), a sprinkle of chives or green onions, and additional butter if desired.

Arrange 5 stuffie taters on a serving platter and serve hot, passing extra butter, sour cream, and shredded cheese at the table for guests to add more to taste.