Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 31, 2011
Baby Swiss-Stuffed Potatoes
Comforting Potatoes
Prep time:
16 minutesBake time :
1 hour“This recipe was Grandma's favorite potato dish to make for company.”
Ingredients
Serves 6
- 6 baking potatoes, scrubbed
- 4 tablespoons butter
- 1/3 cup milk
- 1 cup sour cream
- 1 teaspoon salt
- 3 tablespoons grated baby Swiss cheese
- 2 tablespoons minced chives
Directions
1
Preheat the ovento 400°F.
2
Rub potatoes lightly with vegetable oil. Pierce with a fork. Place on a baking sheet. Bake until tender, about 50 minutes. Maintain the oven temperature. Cool the potatoes until easy to handle.
3
Cut off the tops of the potatoes. Scoop out the pulp carefully, placing the pulp in a large bowl and reserving the shells.
4
Add butter, milk, sour cream and salt to potatoes in bowl. Beat with an electric mixer set at medium speed until light and fluffy, about 3 minutes. Stir in baby Swiss and chives.
5
Spoon the potato mixture into the reserved shells. Place on a baking sheet. Bake until heated through, about 10 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
The real nutrition of a potato is in its skin, Grandma used to say. And it turns out she was right. Grandma scrubbed the potatoes thoroughly before baking them because she knew we would want to eat every last bite of the crispy skin.
Variation
Variation
Crumble 4 slices crisp-fried bacon and add to the potato mixture.
You May Also Like...
My Great Recipes Mobile App
Classic American recipes from the archives of Grandma Betty, gathered through the years and carefully brought to life again in an app with deliciously gorgeous photographs of every dish.
