Stuffed Baked Potatoes


  • 8 baking potatoes
  • Vegetable oil
  • 1/3 cup butter or margarine, softened
  • 1/4 cup chopped fresh chives or 2 Tbsp. dried chives
  • Ad
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/3-1/2 cup evaporated milk
  • Paprika


Rub potato skins with oil; pierce with a fork. Bake at 400 degrees F for 1 hour or until tender. Allow to cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter, chives, salt, pepper and enough milk to obtain desired consistency Spoon into potato shells; sprinkle with paprika. Place on an ungreased baking sheet. Bake, uncovered, at 325 degrees F for 30 minutes or until heated through. 8 servings.

Note: Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for re-heating.

By Robin from Washington, IA


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