RE-Stuffed Potatoes

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6 Idaho large potatoes, baked and cooled
3 scallion stalks, chopped
3 1/ 2 tablespoons butter
3 tablespoons parsley, chopped
8 ounces cheddar cheese, shredded
1 / 4 cup milk
1 / 4 cup sour cream
Salt and pepper

1. Oven 400 degrees.
2. Wash potatoes, stab with fork all around the potato skin and place in oven on top rack. Bake 60 to 75 minutes or until baked thoroughly but not too soft. Remove from oven and set aside to cool for 10 minutes.
3. Hold potato with a pot holder and take a serrated knife, cut the potato lengthwise in half. With a tablespoon, scoop the inside of the potato into a bowl containing the 3 1 /2 tablespoons of butter. Try not to scrape all the way to the skin, otherwise it might break after re-stuffing it and baking again. Place the scooped out skin onto a cookie sheet. Continue until you have 12 skins.
4. In the bowl with the potatoes and butter, add milk and sour cream. Whip potatoes with a mixer until all lumps are gone. Then add the parsley, scallions, 4 ounces of cheddar cheese, salt and pepper. Stir with a wooden spoon at this point until everything is mixed.
5. With a large spoon, put the potato mixture back into the potato skins. After stuffing all the skins, sprinkle the remaining 4 ounces of cheddar cheese over the tops of the potatoes.
6. Place the re-stuffed skins back in the oven and bake for 20 to 25 minutes more on a 375 degrees oven.
7. Serve immediately.
8. Enjoy! – Re-stuffed will never taste overstuffed or stuffed enough!

Who doesn’t love the combination of potatoes and cheese? I ask you…is there a better dish to please both man and child? Kids seem to especially love the cheddar cheese topping for its high gooey factor, while the guys tend to relate to the re-stuffed potato because it brings to mind their favorite haunt – the sport’s bar! In fact, it’s probably where I first chowed down on one of these “make a meal of it” potatoes. When I like something, I usually try to make it myself at home. My family loves their sport’s bar menus; cheeseburgers, onion soup, buffalo wings and potatoes. And I do mean potatoes of any kind.

Recently, all 10 members of my family spent a day in Manhattan walking around together at the Central Park Zoo. Less than an hour had passed when that familiar buzzing began: “Where are we eating?”, followed by “When are we eating?”. As a person who loves to cook, I love that my family loves to eat. My son, Tom, and my daughter, Marisa, usually take charge, searching the internet via their cellphones scoping out restaurants in the area. Not only were they looking for something close by but also someplace relaxing and reasonably priced that could accommodate a large family. With Marisa in the lead, we walked and walked and walked. I am not kidding, we walked 25 New York City blocks (which I personally think are much longer than blocks anywhere else) for what seemed like an hour. So where did we end up? A sports bar, of course. We sat down and I proceeded to tell our waitress that after walking 25 blocks, this better be the best cheeseburger I ever had. Everyone ordered cheeseburgers, waffle fries, wings, sweet potato fries and soup, typical bar food. At the end of the meal, our waitress thoughtfully brought us an extra pitcher of beer on the house because we walked 25 blocks to eat there.

Obviously, there is no limit to how far one will go for a good burger or a good re-stuffed potato!

One thought on “RE-Stuffed Potatoes

  1. Good recipe. I add a half strip of bacon to the top of my “twice baked potatoes”. That and the cheese is always a hit in our family. In fact, I double the batch I need and freeze them so it’s not so much work when I want to serve them again. Works very well.

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