Alice's Stuffed Potatoes
Recipe By: Alice Morrow
- 5 lb. bag of white baking potatoes (or choose your potatoes individually for the size you like, and number you need)
- 1 (16-oz.) fat free sour cream
- 1 jar of bacon bits, optional
- ½ c. to ¾ c. fresh chopped chives or green onions or parsley
- 2 (8-oz.) bags of of shredded extra sharp cheddar cheese or more (also you may want other cheeses)
- 2 sticks butter
- 4 c. skim milk
- Black pepper
- Optional Fillings: 1 lb. of fresh lump crab meat; 1 lb. cooked crawfish tails or shrimp; 1 lb. chicken tenders, cut in pieces; any veggie like broccoli, etc. and other meats, etc.
- Wash and bake potatoes on baking sheet at 400 until tender. Do not wrap in foil.
- When you can handle the potatoes, cut in half lengthwise and scoop out the pulp of the potato into a large bowl.
- Try not to break up the skins. If you do not want the skins you can use the little aluminum boats to stuff.
- Melt butter and heat milk until warm.
- Add the sour cream, bacon, chives, cheese to the potatoes.
- Gradually add the warm milk and melted butter and using hand mixer, on low speed, blend. Mix after you add a little of the milk. You do not want it to be watery or mushy. So you may or may not use all of the milk.
- When you get the right consistency, season to taste.
- Stuff into shells and sprinkle with paprika. You can freeze these.
- If you decide to add additional fillings add before you freeze or cook to serve.
- When ready to serve, place in 325 oven in baking dish, until heated through.
*****Sometimes, I need the potato skins for appetizers, so I save them and go ahead and stuff the foil boats.