Whenever Possible Make Baked Stuffed Potatoes

Like eating Chicken Soup when you’re feeling under the weather, Baked Stuffed Potatoes are a cure-all.  A little butter, some cheese, a large dollop of sour cream, garlic and spices—what more can a potato ask for to become the center of attention?

I recently realized that making these potatoes needn’t be a huge drain on my energy just before dinner.  Why not prepare them early in the day and keep refrigerated until the final baking? 

Here’s the plan:
pick out some large potatoes and bake them as you normally would.  When done, remove them from the oven and, if they’re big enough, cut them in half.  If they’re medium-size, cut and discard a thin slice from the top.  Scoop out the hot insides and put them in a bowl with the rest of the ingredients, except the paprika.  Mash everything together and re-stuff the potatoes.  Sprinkle on some paprika.

Put the potatoes on a baking tray, cover and refrigerate until 45 minutes before dinner.  Bake, serve and eat!

Baked Stuffed Potatoes – serves 4 (adapted from “Help! My Apartment Has a Kitchen!”) 

4 large baking potatoes
1/2 cup sour cream + more if needed
1/2 cup Cheddar cheese, shredded or cut into small chunks + more if needed
2 teaspoons chopped garlic
2 teaspoons dried minced onion
1/2 teaspoon dried oregano
1/2 teaspoon salt + more if needed
1/4 teaspoon black pepper
Paprika 

Preheat the oven to 400 degrees. 

Scrub the potatoes.  Push metal skewers or cooking nails through the potatoes and bake for 1 hour, or until they feel soft to the touch. 

While the potatoes are baking, put the rest of the ingredients (except the paprika) into a medium-size bowl.  When the potatoes are done, cut them in half lengthwise or cut a thin strip from the top of each potato. 

Scoop out the inside of the potatoes with a spoon and add the bowl.  Try to keep the potato skins in one piece. 

Mash all the ingredients together, removing as many potato lumps as possible.  Taste.  Add more sour cream and/or cheese and/or salt, if needed.  Sprinkle on some paprika. 

Return the mashed potato mixture to the potato skins. 

If serving soon, put the stuffed potatoes back in the oven and bake for 20-25 minutes, or until the tops of the potatoes start to brown.  

If serving later in the day, cover and refrigerate the potatoes until needed.  Then uncover them and bake at 400 degrees for about 45 minutes, or until the tops of the potatoes start to brown. 

                            For more recipes, order "Help! My Apartment Has a Kitchen!"