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.

Crispy Skin Stuffed Potatoes
- Cooking and Prep: 2 h
- Serves: 10
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Contains:
Ingredients (9)
Stuffed Potatoes
Start Cooking
Prepare Potatoes
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Preheat oven to 375°F (190°C).
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Wash potatoes well, then dry. Pierce each potato a few times with a fork.
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Place directly on middle rack of oven and allow to bake for 1 hour. Remove from oven and cool. Keep oven on.
Filling the Potatoes
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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.
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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.
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Raise oven temperature to broil. Broil potatoes for 3 minutes. Remove from oven. Turn potatoes skin side up and brush with remaining mixture.
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Broil 3 minutes and remove from oven. Lower oven temperature to 350°F (180°C).
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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.
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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