Put Back Potatoes
Creamy baked potato filling blended with Cheddar cheese and milk, topped with reserved cheese, making a comforting dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Wash potatoes well; prick some holes in them with a fork.
- Rub potatoes with a small amount of oil.
- Bake at 400° F for 45 to 60 minutes.
- Remove from oven and cool.
- Cut potatoes lengthwise and scoop out insides into a bowl.
- Save the potato skins.
- Save 1/3 cup of grated Cheddar cheese for topping.
- Mix the remaining cheese, milk, salt, and pepper with the mashed potatoes.
- Add margarine to the mixture.
- Using a mixer or masher, blend all ingredients together while warm.
- Refill the potato skins with the mashed mixture, top with reserved cheese, and serve.
Tips & Substitutions
For a creamier filling, consider using sour cream in place of some of the milk. If you're short on time, you can microwave the potatoes instead of baking them, although the texture may differ slightly. Adding a pinch of garlic powder or chives can enhance the flavor. Also, feel free to use other cheeses like Monterey Jack for a different taste.
Serving Suggestions
These Put Back Potatoes make a hearty main dish and pair beautifully with a fresh green salad or steamed vegetables for a balanced meal. For a complete dinner, serve alongside grilled chicken or a light soup. You can also top them with crispy bacon bits or a dollop of sour cream for added flavor.
Storage & Reheating
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350° F for about 15-20 minutes, or until warmed through. Alternatively, you can microwave them on medium power for 3-5 minutes, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Put Back Potatoes contains roughly 1289 calories, with 22g protein, 118g carbohydrates, and 82g fat. It is an excellent source of potassium (64% of the Daily Value), vitamin C (49% of the Daily Value), and protein (45% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1773mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the potatoes in advance?
Yes, you can bake the potatoes ahead of time and store them in the refrigerator. Just scoop the insides and mix with the other ingredients when you're ready to bake them again. This is a great way to save time on busy days!
What type of potatoes work best for this recipe?
Baking potatoes, like Russets or Idaho potatoes, are ideal for this recipe due to their fluffy texture when baked. They hold up well during baking and provide a great base for the creamy filling.
Can I make these vegetarian?
Absolutely! This recipe is already vegetarian-friendly, but if you want to enhance the flavors, consider adding sautéed vegetables like spinach or mushrooms to the mashed potato filling for added nutrition and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).