Prepare to transform the humble potato into a mouthwatering masterpiece that will have your family and friends begging for seconds! These Baked Stuffed Potatoes from the legendary Moosewood Restaurant are not just a side dish – they're a creamy, cheesy, flavor-packed experience that turns an ordinary meal into an extraordinary culinary adventure. With a perfect blend of cottage cheese, sour cream, and fresh chives, these potatoes are about to become your new go-to comfort food that's both satisfying and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 large baking potatoes
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1/2 cup chives, chopped
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly wash the baking potatoes, scrubbing the skin to remove any dirt.
- Pat the potatoes dry and pierce each potato several times with a fork to allow steam to escape during baking. This prevents the potatoes from potentially exploding in the oven.
- Place the potatoes directly on the middle oven rack and bake for approximately 50-60 minutes. The potatoes are done when they feel soft when gently squeezed with an oven mitt or when a fork can easily pierce through the skin.
- Remove the potatoes from the oven and let them cool for about 5-10 minutes until they are comfortable to handle.
- Cut each potato in half lengthwise. Carefully scoop out the interior potato flesh, leaving a thin layer attached to the skin to help maintain the potato's structure.
- In a mixing bowl, combine the scooped potato flesh with cottage cheese, sour cream, chopped chives, salt, and pepper. Mash and mix thoroughly until well combined and creamy.
- Spoon the potato mixture back into the potato skins, mounding it slightly. If desired, sprinkle shredded cheese on top of each stuffed potato half.
- Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are lightly golden brown.
- Remove from the oven and let cool for 2-3 minutes. Serve hot, garnished with additional chives if desired.
Tips
- Choose the Right Potatoes: Select large, uniform baking potatoes for the best results. Russet potatoes work perfectly due to their starchy texture and large size.
- Ensure Proper Potato Preparation: Always pierce the potatoes with a fork before baking to prevent potential steam buildup and avoid any unexpected potato explosions in your oven.
- Don't Skimp on Cooling Time: Let the potatoes cool slightly before scooping out the flesh. This makes handling easier and prevents burns.
- Achieve Creamy Perfection: When mixing the potato flesh with cottage cheese and sour cream, mash thoroughly to create a smooth, creamy filling.
- Optional Cheese Upgrade: For extra indulgence, experiment with different cheese types – sharp cheddar, gruyère, or a blend can add exciting flavor variations.
- Serving Suggestion: Serve immediately while hot and cheese is melted. These potatoes are best enjoyed fresh out of the oven.
- Make-Ahead Tip: You can prepare the stuffed potatoes in advance and reheat them in the oven for a quick and delicious meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 18g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
