A traditional recipe made easy by using a house hold staple like cream cheese in place of sour cream.
Loaded Baked Potato
Servings
6 Servings
Ingredients
- 6 8-ounce Idaho potatoes
- 1 tablespoon canola oil
- 1 medium onion coarsely chopped
- 1 1-pound bag frozen broccoli florets, thawed
- 1 cup Temp Tee Whipped Cream Cheese
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups Les Petite Fermieres Shredded Cheddar
Instructions
- Preheat oven to 350° F. Prick the potatoes with a fork and cook in the microwave on high for 12 minutes. While potatoes are in the microwave, heat oil in a large sauté pan over medium heat. Sauté onions in oil until translucent, about 5 minutes. Stir in broccoli.
- When potatoes are done, cut them in half and scoop out the flesh. Mash the flesh with cream cheese, salt, and pepper; and put the mixture back into the skins, filling them about three-quarters full. Distribute broccoli and onions evenly among the potato halves and top with cheddar.
- Bake for 15 to 25 minutes or until cheese is bubbly and the potatoes are cooked through.
- Contributed by: Quick & Kosher JAMIE GELLER
is there such a thing as too much cheese?
A little too much cream cheese for us. Maybe I needed bigger potatoes, otherwise pretty easy.
great tip thanks for sharing!
LOL — glad you were pleased and full.
YAY so happy!
YUM!!! Instead of baking them for the second round I ended up putting them back into the microwave for the melt down. Saved me in a time bind! LOVE them!
Served this for lunch didn’t realize how filling it would be. Oh besides being good
i made these last night. they were so good and creamy and so filling. we loved them
Happy hubby = happy wifey (hehehe 🙂
MMMM!!! Finally a baked potato recipe my Husband will love.
WHAT?! LOL for sure – follow these instructions:
-Rub the potatoes all over with a little olive oil and sprinkle all sides with salt and pepper, if desired.
-Prick with a fork.
-Bake at 425°F -You can bake the potatoes directly on the oven rack, or you can place them a few inches apart on a foil-lined baking sheet. Bake the potatoes for 40 to 50 minutes. Flip them over after 20 to 25 minutes.
-Then proceed with halving them and scooping out the flesh as per the recipe above.
-be sure to lower the oven temp to 350°F as per recipe above when stuffing and baking again.
No milchig microwave! how can I make these in the oven?