Ingredients
Equipment
Method
- Slice each baked potato in half horizontally. Remove potato pulp without cutting through the skin (you'll want sturdy sides so don't remove too much).
- Place the pulp in a bowl and mix with the other ingredients except for the chives.
- Taste for seasoning and add more seasoning salt and/or salt and pepper if needed.
- Bake at 350º until heated through, about 20 minutes.
- Sprinkle with chives, sliced scallions, and/or paprika if desired, and serve hot.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Tip 2: You can freeze unbaked stuffed potatoes. Just wrap them tightly in foil and keep them in the freezer for up to a month. Bake straight from the freezer, adding a few extra minutes to the baking time.
- Tip 3: These potatoes are great alongside grilled meats or a fresh salad, making them a versatile side dish.
- Tip 4: Try adding ingredients like sautéed mushrooms, caramelized onions, or different cheeses to customize your filling.
- Tip 5: Fresh herbs like parsley or dill also make great garnishes, adding color and freshness.