Crispy Skin Stuffed Potatoes

Rivky Kleiman Recipe By
  • Cook & Prep: 2 h
  • Serving: 10
  • Contains:

A fabulous new way to present your potato. With its crispy outer layer and creamy filling, you’ll have everyone licking their fingers and begging for more.

Ingredients (9)

Stuffed Potatoes

Start Cooking

Prepare Potatoes

  1. Preheat oven to 375°F (190°C).

  2. Wash potatoes well, then dry. Pierce each potato a few times with a fork.

  3. Place directly on middle rack of oven and allow to bake for 1 hour. Remove from oven and cool. Keep oven on.

Filling the Potato

  1. Cut each potato in half. Scoop out the centers, leaving a quarter-inch (2/3 cm) to the skin. Place scooped-out potatoes in a bowl and set aside.

  2. Place potato shells on a Gefen Easy Baking Parchment-lined baking sheet. Mix olive oil, kosher salt, and pepper. Brush the insides of the potatoes with mixture.

  3. Raise oven temperature to broil. Broil potatoes for 3 minutes. Remove from oven. Turn potatoes skin side up and brush with remaining mixture.

  4. Broil 3 minutes and remove from oven.  Lower oven temperature to 350°F (180°C).

  5. Mash the reserved potato with a fork. Add in the chopped broccoli. Add in non-dairy sour cream, crushed garlic, scallions, and onion soup mix.

  6. Divide filling evenly among the potato skins, stuffing the center of each one. Bake for 15 minutes.

Credits

Photography: Daniel Lailah
Food Styling: Amit Farber

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