Stuffed Potatoes

37 Reviews

Prep: 15 min
Cook: 1 hr 30 min
Ready In: 1 hr 45 min

“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!” - by SHARRON MITCHELL

Ingredients

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

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.

Nutrition

Amount Per Serving (4 total)

Calories
512 cal
26%

Fat
20 g
31%

Carbs
63.6 g
21%

Based on a 2,000 calorie diet

Share It

Reviews (37)

Rate This Recipe

381

Mollycurls77

Sep. 9, 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 papri..." See moreka over each one. Beautiful and delicious!"

288

Karen

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..." See more."

248

AndiCat798

Sep. 9, 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!..." See more"

More Reviews