Restaurants›Mike Anderson's - Gonzales›Stuffed Potatoes Recipe

Stuffed Potatoes Recipe

Inspired by Mike Anderson's - Gonzales
Time1h 35m
Serves10

(10)

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Ingredients

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Potatoes

Filling - base

Filling - mix-ins

Topping / finishing

Method

Potatoes

1

Preheat and prepare

Preheat the oven to 400°F (200°C). Scrub the potatoes well under cold water, pat dry, and prick each potato twice with a fork to allow steam to escape.

2

Bake potatoes

Place the potatoes directly on the oven rack or on a baking sheet and bake for 50–75 minutes, depending on size, until skins are crisp and a paring knife slides into the center with little resistance. Remove from oven and let cool until they are cool enough to handle, about 15 minutes.

3

Hollow the potatoes

Cut each potato lengthwise across the middle (or top third if you prefer a boat shape). Carefully scoop out the flesh into a large mixing bowl, leaving a 1/4-inch (6 mm) shell of potato around the skin so the skins hold their shape. Reserve the shells on a baking sheet.

Filling - base

4

Warm dairy

In a small saucepan or in the microwave, warm the milk and butter together until the butter is melted and the mixture is hot but not boiling (about 1–2 minutes in microwave or 2–3 minutes on stove). This helps the filling become smooth when mixed with the potato.

5

Combine base ingredients

To the bowl with scooped potato flesh, add the softened cream cheese, warmed milk and butter mixture, salt, and black pepper. Mash with a potato masher or use a hand mixer on low to medium speed until very smooth and creamy, scraping the bowl as needed. Taste and adjust seasoning.

Filling - mix-ins

6

Fold in mix-ins

Fold 2 cups of the shredded cheddar, the sour cream, thinly sliced green onions (reserve a tablespoon for garnish), and the crumbled bacon into the mashed potato mixture until evenly distributed. Reserve about 1/2 cup of the bacon and 1/2 cup of cheddar for topping if desired.

Assemble & Bake

7

Fill shells

Spoon or pipe the potato-cheese mixture back into each reserved potato shell, mounding slightly. Place the filled potatoes on a baking sheet lined with parchment or lightly greased.

8

Top and bake

Brush the edges of the potato skins with the melted butter. Sprinkle each stuffed potato evenly with the remaining 1 cup shredded cheddar and reserved crumbled bacon. Bake at 400°F (200°C) for 12–15 minutes, or until the cheese is melted and the tops are lightly golden.

9

Finish

Remove from oven and let rest 3–5 minutes. Garnish with the reserved green onions or chives. Serve hot.