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Stuffed potatos plated up on a bed of lettuce.

Alice’s Stuffed Potatoes

Alice's Stuffed Potatoes
Recipe By:
  • 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
  • Salt
  • Black pepper
  • Paprika
  • 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.
  1. Wash and bake potatoes on baking sheet at 400 until tender. Do not wrap in foil.
  2. When you can handle the potatoes, cut in half lengthwise and scoop out the pulp of the potato into a large bowl.
  3. Try not to break up the skins. If you do not want the skins you can use the little aluminum boats to stuff.
  4. Melt butter and heat milk until warm.
  5. Add the sour cream, bacon, chives, cheese to the potatoes.
  6. 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.
  7. When you get the right consistency, season to taste.
  8. Stuff into shells and sprinkle with paprika. You can freeze these.
  9. If you decide to add additional fillings add before you freeze or cook to serve.
  10. 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.

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