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Make-Ahead Baked Stuffed Potatoes


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


  • 6 large Russet potatoes or similar baking potatoes
  • 6 to 8 tablespoons milk
  • 4 tablespoons melted butter
  • 1 teaspoon salt
  • dash pepper
  • fresh grated Parmesan cheese
  • fresh chopped parsley, optional


Scrub potatoes; pat dry. Heat oven to 425°.

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 skin intact.

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.

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.

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

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