Stuffed Baked Potatoes

Name: Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 large baking potatoes; 225 grams cream cheese; 127-225 grams cheddar cheese (grated); 1 large onion (grated); salt; black pepper (freshly ground)

Easy

Serves:

Get ready to savour the irresistible deliciousness of Stuffed Baked Potatoes. These potatoes elevate the humble spud to a whole new level, tantalising your taste buds with their crispy exterior and fluffy interior. Whether you serve them as a hearty accompaniment or a satisfying main course, these stuffed potatoes are guaranteed to please everyone. Delight in the harmonious blend of creamy potatoes, delectable fillings, and a perfect medley of seasonings. Let's delve into the recipe and discover how to create these Stuffed Baked Potatoes that will leave you yearning for more

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Ingredients
Method

8 large baking potatoes
225 grams cream cheese
127-225 grams cheddar cheese grated
1 large onion grated
salt
black pepper freshly ground

Wash the potatoes and prick all over, allowing them to absorb some water
Place in a preheated oven at 175°C and bake for 1 hour or until cooked
Remove and allow to cool slightly
Cut the potatoes in half and carefully scoop out the potato flesh, being careful not to create holes in the skin
Mix together the cream cheese and cheddar with a little butter and milk (if needed) until soft but firm
Season to taste
Fill the potato skins with the mixture and top with grated cheddar
Place in a baking dish (at this stage, they can be covered with cling film and refrigerated until needed)
When required, heat in the oven at 175°C for 20 minutes or until warm and the cheese has melted

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Ingredients

8 large baking potatoes
225 grams cream cheese
127-225 grams cheddar cheese grated
1 large onion grated
salt
black pepper freshly ground

Method

Wash the potatoes and prick all over, allowing them to absorb some water
Place in a preheated oven at 175°C and bake for 1 hour or until cooked
Remove and allow to cool slightly
Cut the potatoes in half and carefully scoop out the potato flesh, being careful not to create holes in the skin
Mix together the cream cheese and cheddar with a little butter and milk (if needed) until soft but firm
Season to taste
Fill the potato skins with the mixture and top with grated cheddar
Place in a baking dish (at this stage, they can be covered with cling film and refrigerated until needed)
When required, heat in the oven at 175°C for 20 minutes or until warm and the cheese has melted