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October 3, 2011
Primavera Stuffed Potatoes
Comforting Potatoes
Prep time:
15 mins.Bake time:
20-30 minutes“Grandma would joke around and say that she could live on these twice-baked potatoes. ”
Ingredients
Serves 4
- 4 baking potatoes (about 8 oounces each), scrubbed
- 1/4 cup milk
- 2 tablespoons (1/4 stick) butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup shredded Cheddar cheese, divided
- 1 cup cooked mixed vegetables
- 1/2 cup sour cream
- 2 tablespoons ranch dressing
Directions
1
Preheat oven to 400°F. Pierce each potato once with a knife to let steam escape when baking. Bake the potatoes until tender when pierced with a fork, 45–60 minutes. Remove from oven and cool slightly. Reduce oven to 375°F. Remove the flesh of the potatoes, leaving a thin shell, andplace in a medium bowl.
2
Add the milk, butter, salt and pepper to the potato flesh in the bowl. Stir in1/2 cup Cheddar.
3
Place the potato shells in an ungreased 8-inch square baking dish.Divide the potato mixture evenly among the potato shells.
4
Combine the mixed vegetables, sour cream and ranch dressing in a small bowl. Mix well. Spoon over the potatoes. Sprinkle each with 1 tbsp. cheese. Bake until heated through,20–30 minutes. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Turn these into taco potatoes by using 1 cup corn for the vegetables and adding 1 teaspoon taco seasoning instead of the ranch dressing.
Serving Suggestion
Serving Suggestion
These potatoes are great with slices of baked ham. For dessert, serve warm pineapple upside-down cake.
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