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Double-Stuffed Yukon Potatoes

Take your baked potato to the next level. These perfectly roasted potatoes—hollowed and stuffed with whipped creamy mash and loaded with toppings—will make your guests come back for more. Serves 12.

6 large Yukon potatoes
nonstick cooking spray
1/2 cup milk
4 tbsp. butter
3/4 cup white cheddar cheese, grated
1/2 cup sour cream
1 cup cooked bacon, diced
1 plum tomato, diced
1/4 bunch chives, minced

Preheat oven to 325°F. Spray sheet pan with nonstick cooking spray.

Cut each potato in half lengthwise. Place halves cut-side down on sheet pan and bake for approximately 20 to 30 minutes. Potatoes are cooked when a skewer can easily pierce the flesh and sides are soft when pushed.

Slightly cool potatoes. While still warm, scoop insides out with spoon, making sure not to puncture potato skins.

In bowl of an electric mixer with paddle attachment, or using handheld electric mixer, beat warm potato flesh until smooth. Heat milk and butter in microwave until butter is melted and pour into potato halves while serving them. Slightly cool mixture and fold in 1/2 cup cheddar cheese.

Spoon sour cream into bottoms of potato cups, followed by whipped potato mixture. Top stuffed potatoes with remaining cheddar cheese and diced bacon. At this point, potato cups can be a refrigerated up to two days.

When ready to serve, preheat oven to 300°F and warm potatoes uncovered for 20 to 30 minutes until center is hot. Garnish stuffed potatoes with tomatoes and chives.

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