I was considering posting my recipe for these, and found it already here. I have used heavy cream instead of the half-and-half (because that is what was in the fridge) and always add a little coarse salt and fresh ground black pepper. They are filling enough to serve with a salad and some garlic bread as a meal. My husband likes them as a side to grilled steak. I have also put the stuffed potatoes in a "grill-safe" baking dish and heated through on the grill while cooking steaks, etc. Yum, yum. Excellent choice for serving to guests. Most of the prep can be done ahead of time and then just popped into the oven when ready to serve.
These are wonderful as is, but I suggest adding paprika. It adds that extra something...
These were pretty good and I didn't change a thing, but I wonder how I can add some more zip to the recipe? We did try to cut some of the fat by using no fat half and half. Thank you for posting this recipe.
YUM! We served as a main dish, with a salad and garlic bread, but I could totally see using baby potatoes and doing these as apps. Even the picky 18 month old liked and he is not a potato lover.
These were great! I baked the potatoes (russet) wrapped in aluminum foil and used reduced-fat milk instead of half-and-half (i'm sure they would be even better with half-n-half but you know.. it's heavy). Yummm! Thanks for the recipe.
These are really good. The only changes I made were adding sour cream instead of butter, and added a bulb of roasted garlic. They are now tucked in the freezer for another day. Thank you!
Bratty! I gotta tell ya, this recipe is FANTASTIC! I fellowed the recipe extactly how it was given. I did add alittle whipping cream to make a richer creamier potato and added extra cheese on top of stuffed potatoes before putting back in to bake. I just loved them! Thank you for sharing a great stuffed potato recipe. YUM!
These were so delicious. These potatoes are my idea of comfort food. Very hearty and filling. They are a perfect match to serve with a steak.