Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

You can use whatever vegetable you want in this recipe for variety. I make these the day before Christmas dinner and don't finish baking them until then. Bring to room temperature before baking the next day. I also like to freeze extras for baking another time.

Ingredients Nutrition


  1. Bake potatoes in a 350F oven for about 2 hours or until cooked.
  2. Cool potatoes until cool enough not to burn yourself.
  3. Slice a thin layer off the top of potato and scoop out potatoes leaving a thin layer of potato in shell.
  4. Mix the rest of ingredients together using granulated garlic amount to taste and over stuff the potato filling into each shell.
  5. Sprinkle shredded cheese on top and bake around 30 minutes until cheese is melted on top.


Most Helpful

My family loved it! And it was easy to make. I didn't have mushrooms so I just put whatever I found (yellow pepper, green onion, parsley) and they turned out great. I love the fact it is easy to substitute different vegtables in. Will make again.

squeaky1127 March 27, 2007

My family really enjoyed these, and I like being able to make them ahead of time. I'll probably use smaller potatoes next time, as these turn out really huge when they're stuffed. I did need to add salt & pepper. Thanks for a great recipe.

CaramelPie September 19, 2006

Excellent recipe for make ahead and freezing! I cut the prep time by 2/3rds.I microwaved the potatoes which took about 15 minutes for 9 potatoes. Cooled and then scooped out the top. I used smaller potatoes so used less fillings. I used the major portion of cheese mixed with potatoes, added bonapetite seasoning(Mcormick, salt, pepper & garlic) and cheddar cheese & half cup milk instead sour cream & loads of mushrooms.Popped in 375* oven for 10 minutes to reheat and then another 4 minutes to melt the sprinkled cheese on top. I will make again. Thanks for posting.

Montana Heart Song September 09, 2006

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