This was a favorite side dish of mine as a child. How can you go wrong with potato, mustard or ranch dressing, and melted cheese? I can remember eating the leftovers (if we didn’t scarf them down before Mom could close the lid on the tupperware) for breakfast. I’m not sure why I thought that was okay, but yum. We had these the other evening with some kielbasa and steamed broccoli. The great thing about this dish is that you can mix anything you want into the potato filling: mustard, horseradish, ranch dressing, garlic, rosemary, or Grampy Whitey’s favorite- bacon pieces, etc. I’ve provided my mom’s original recipe below, but I like to play around with different fillings each time I make these.
Baked Stuffed Potatoes
Yield: 4 stuffed potato halves
2 medium Russet or baking potatoes
2 scallions, washed and minced (white part only) (I omitted this for the onion hater, plus, we didn’t have any scallions)
1 tablespoon butter
2 tablespoons Dijon or stone ground mustard (taste it as you go and add more or less to taste)
2 ounces cheddar cheese, shredded
Ranch dressing (optional)
Preheat oven to 375 degrees F.
Wash the outside of the potatoes and bake them whole for 45 minutes to 1 hour or until cooked completely through and a fork stuck through the middle of them meets no resistance. Meanwhile, sauté the scallions in the butter on low heat until softened and fragrant, about 3 minutes. Remove the potatoes from the oven and turn the heat up to 400 degrees.
While still very hot, cut each potato in half lengthwise and carefully scoop out the filling, saving the skins. Mash the potato with the minced scallions, salt and pepper, mustard, and ranch dressing, if desired.
Put the filling back into the reserved potato skins. Place the skins on a cookie sheet and cover each with the shredded cheese. Sprinkle paprika on top and bake in a 400 degree oven until the cheese is melted and light brown (about 15-20 minutes).