Servings: 8 potatoesPrep Time: 25 minutes Cook Time: 1 hour total
8 large baking potatoes
1 – 3 oz pkg cream cheese
1/2 cup dairy sour cream
1 stick of butter
1 egg (optional)
1 small, diced, sauteed onion (diced finely) optional
1/3 – 1/2 cup whole milk
Salt and pepper to taste
Sprinkle paprika on top for color
Shredded cheese-your choice
Scrub/wash the potatoes. Roll potatoes into some vegetable shortening or slightly softened butter. Poke potatoes to release steam as they cook. Sprinkle some flake salt on the greased, uncooked, washed potatoes. Bake the potatoes 45 minutes. Cool slightly-then cut the top peeling off-like 1/4 inch deep strip across the potato-about 2 1/2 inches-exposing the flesh of the potato. Scoop out the potato flesh carefully–leaving the rest of the shell in tact as you will be refilling the shell with potato mixture.
To the scooped out potato flesh, add other ingredients. Combine all ingredients other than paprika.
Using a mini ice cream scoop or spoon, put this potato filling back into each potato shell. You might end up with a little extra potato mixture-if so-scoop into a mini casserole for the freezer after it’s baked for a quick re-heat meal.
Place filled potato shells on a cookie sheet to bake for use immediately or if you wanted, you can put in freezer; individually wrap each filled potato in plastic wrap and foil. They freeze well.
If baking for immediate use-bake the potatoes on a cookie sheet for about 30 minutes at 350 degrees or til heated through. Sprinkle shredded cheese on the last 15 minutes of baking.
Bake for 20-30 minutes, til heated through. Put shredded cheese on the last 15 minutes of baking to avoid overcooking the cheese.