Make-Ahead Baked Stuffed Potatoes

Raw Russet Baking Potatoes Root Vegetables
Liza McCorkle / Getty Images
  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 6 potatoes (6 servings)

Prepare these potatoes the day before, then pop them in the oven about 30 minutes before serving time.

Ingredients

  • 6 large potatoes (russet or similar baking potatoes)
  • 6 to 8 tablespoons milk
  • 4 tablespoons melted butter
  • 1 teaspoon salt
  • Dash of pepper to taste
  • 1/4 cup Parmesan cheese (fresh, grated)
  • Optional: parsley (fresh, chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Scrub potatoes; pat dry. Preheat oven to 425 F.

  3. Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving the skin intact.

  4. With an electric mixer on low speed, beat the potato with 5 tablespoons of the milk, butter, salt, and pepper. Add a little more milk, as needed.

  5. Spoon potato mixture into the potato skins; sprinkle each with Parmesan cheese. Arrange the stuffed potatoes in a single layer in a baking dish; cover and refrigerate for up to 1 day.

  6. Preheat oven to 375 F. Bake potatoes for 20 to 30 minutes, or until potatoes are hot and tops are lightly browned. Sprinkle with fresh chopped parsley, if desired.

  7. Enjoy!

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