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READY IN 1¾ hrs

Stuffed Potatoes

Read Reviews (37)

"My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!" — SHARRON MITCHELL

Ingredients Edit and Save

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All about Cream

Original recipe makes 4 servings Change Servings

4 large baking potatoes
2 cups shredded Cheddar cheese

1 (16 ounce) container sour cream and onion dip

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 45 minutes, or until cooked through.
Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
Bake for another 30 minutes, or until heated through.

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PREP 15 mins
COOK 1 hr 30 mins
READY IN 1 hr 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 09, 2003

I didn't have any onion dip so I added sour cream and green onions instead. Then of course butter, and lots of shredded chedder. I piped the mixture back into the skins then sprinkled a bit of paprika over each one. Beautiful and delicious!

—Mollycurls77

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Most Helpful Critical Review

Sep 12, 2004

I served this dish and only 1 person ate the whole potato. Most just picked at it. Too strong of an onion taste, too much cheese. I love all the ingredients in this recipe, but I was very disappointed, and won't be making this again.

—SAMAGGIE

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46 Ratings

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Aug 19, 2006

Awesome and if you don't have the prepared dip, use one 500 ml (16 0z) tub of light sour cream and one pkg. of onion soup mix, let sit to absorb flavors and add cheese. Great and really hold the heat.

—Karen

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Sep 09, 2003

My husband loved them too. I never would have though about using onion dip but it wouldn't have been nearly as good without it! Great recipe!

—AndiCat798

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Feb 06, 2013

The recipe will be wonderful I'm sure, but photo number one should probably be replaced with a better one. That's not so appetising I'm afraid.

—Greengirl

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Dec 27, 2005

This was a great recipe and very easy to make. I made it for a party and everyone loved them; the plate was empty within an hour!! I definately will be making these again.

—Jamie Leigh

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Jul 14, 2010

This tasted SO good! It does make a ton of filling though. I had to pile it on top of the hollowed out potato and still had a bit left over. I didn't put it all on because I thought the filling would get melty and make a mess, but it didn't. So next time, I'll just pile it all on =) Also, I first baked my potatoes in the microwave, and then put them in the oven for the second cooking. It worked perfectly fine, and cut the cooking time in half.

—LostOutEast

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Dec 22, 2011

Nice idea but the wrong flavor profile for baked potaotes. There is a reason why butter, sour cream, cheddar cheese and chives cannot be improved on, and this is not an improvement.

—Ghenghis

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Nutrition

Calories
512 kcal
26%

Carbohydrates
63.6 g
21%

Cholesterol
63 mg
21%

Fat
20 g
31%

Fiber
6.5 g
26%

Protein
21.7 g
43%

Sodium
417 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 512
Calories from Fat: 180

% Daily Value *
Total Fat 20g 31 %
Saturated Fat 12.6g 63 %
Cholesterol 63mg 21 %
Sodium 417mg 17 %
Potassium 1644mg 46 %
Total Carbohydrates 63.6g 21 %
Dietary Fiber 6.5g 26 %
Protein 21.7g 43 %
Sugars 4g
Vitamin A 12 %
Vitamin C 47 %
Calcium 57 %
Iron 36 %
** Thiamin 33 %
** Niacin 68 %
** Vitamin B6 60 %
** Magnesium 35 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.