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Submitted by Ruchie Erreich
These baked potatoes are loaded with a melt in your mouth creamy cheesy flavor.
6 Yukon gold or Idaho potatoes
6 large shallots
½ cup milk
½ cup chive and onion cream cheese
1 cup shredded cheddar cheese
parsley (optional)
1 tsp salt
Preheat oven to 400 F. Wash the potatoes and prick each potato a few times with a fork, but don’t peel them.
Cut the shallots into slices. Spray a baking sheet with nonstick spray and place the potatoes on one side and the shallots on the other side. Coat the shallots with nonstick spray. Bake 25 minutes, tossing shallots once, or until golden.
Remove shallots from the oven and bake potatoes an additional 35 minutes. Let potatoes cool.
When cool enough to handle, cut potatoes in half. Scoop out the insides of the potatoes and place into a medium bowl. Mash until smooth, adding milk a little at a time. Mix in salt and cream cheese, and then mix in cheddar cheese. Stir in half the shallots. Spoon into the potato shells.
Decrease oven temperature to 375 F. Place the potatoes back on the baking sheet and bake 15 minutes or until hot. Sprinkle with remaining shallots, parsley, and extra cheddar cheese if desired. Can be refrigerated and reheated.
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