Recipe
Side Dish
Stuffed Potatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 large baking potatoes | ||
| 1 c. Hy-Vee sour cream | ||
| 1 c. Hy-Vee half-and-half | ||
| ¼ c. Hy-Vee butter, softened | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee pepper | ||
| 1 tsp. Hy-Vee dill weed | ||
| ½ tsp. Hy-Vee oregano | ||
| 1 c. Hy-Vee shredded cheddar cheese, divided | ||
| ¼ c. sliced fresh chives, divided | ||
| 8 slice(s) Hy-Vee bacon, cooked, crumbled |
Directions
- Preheat oven to 350 degrees. Bake potatoes uncovered for 1 hour or until tender. Cool 10 minutes.
- Slice potatoes in half lengthwise. Scoop out flesh into a large bowl, reserve skins.
- To potato flesh, add sour cream, half-and-half, butter, salt, pepper, dill weed, oregano, 1/2 cup cheese and 2 tbsp chives. Mix with an electric mixer, mix until well blended.
- Spoon potato mixture into potato skins. Top with remaining cheese, chives and bacon.
- Bake for an additional 15 minutes.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 65mg
- Sodium: 490mg
- Total Carbohydrates: 34g
- Protein: 11g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 20%