Recipe of the Week: Stuffed Potatoes, by G.T.


  • 5 to 6 large baking potatoes
  • 3 tbs butter
  • 1/2 cup milk
  • 1/2 cup dairy sour cream
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 tbs grated Parmesan cheese
  • Chopped chives


  1. Wash potatoes and drain, but do not dry.
  2. Wrap damp potatoes in aluminum foil and bake in an oven preheated to 300 degrees F until soft (about 2 hours).
  3. Remove from foil and cut a thick, lengthwise slice from the top of each potato.
  4. Scoop hot potato pulp into a mixing bowl, saving the potato shell.
  5. Add butter, milk, sour cream, salt and pepper.
  6. Beat until fluffy, adding more milk if necessary.
  7. Spoon mixture into shells, mounding tops.
  8. Sprinkle with cheese.
  9. Place in a shallow baking pan and Bake at 425 degrees F for 15 minutes or until hot and lightly browned.
  10. Top with chopped chives.

Makes 5 to 6 servings.

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