The potato you are viewing is actually frozen for future use. I simply forgot to take a photo of the finished potato, which looked so appetizing after the top got browned and crusty and the butter was melted into the potato. This is one of my favorite ways to eat a baked potato, since it's both baked and mashed. They're lower fat than the typical mashed potatoes that are loaded with butter and cream, but are satisfying and rich tasting. These are also great for company, since you can make them the day before, then just heat them up before dinner time. And everyone loves them. I usually make up a big batch of 8-10 or more potatoes and freeze the ones I'm not immediately using. This works well when you see Idahos or Russets on sale and need to use them up fast. And, since I never waste anything, when I scoop off the tops, I save them and put some of the mashed potatoes on them and freeze them. Just thaw them, add paprika and grated cheddar cheese and broil them for a tasty snack.
Stuffed Baked Potatoes
Source: Judy's Kitchen
Rating: 10 out of 10
INGREDIENTS: 4 Idaho or Russet potatoes
3 Tbsp. Smart Balance 50/50 Butter Blend
1/4 tsp. MCormick California Style Onion Powder
1/4 tsp. McCormick California Style Garlic Powder
3/4 tsp. sea salt (or to taste)
1/8 tsp. black pepper
1/2 cup fat-free half and half (or more if needed)
Smoked Paprika (or regular paprika) for tops
4 pats of SB for tops
Scrub potatoes. Pierce each 3 times with the sharp point of a knife. Bake in a 400F oven for about 1 hour, or till potatoes are very tender. Remove from oven, and cool for 5 minutes. Put the SB in the bottom of a medium-sized bowl. Slice the tops of the potatoes to create an oval top and remove the tops. Scoop out potatoes with a spoon and add to the SB in the bowl. Don't forget to scoop the potatoes out of the tops. Mash the potatoes with an electric mixer or by hand. Add onion and garlic powders, salt, and pepper and stir to blend. Slowly add the H&H, using just enough to make a mashed-potato consistency. Taste to adjust seasonings, adding more salt and pepper if needed. Whip the potatoes to a creamy consistency. (I use a wire whip attachment to my mixer for this.) Using a spoon, pile the mashed potatoes into the shells. Use leftover potatoes for tops. When ready to bake, preheat oven to 400F. Lay potatoes on a baking dish; sprinkle with paprika; push pats of SB into tops. Bake for 20-25 minutes or till tops are browned and crusty and butter is melted.