Cheddar- and garlic-stuffed potatoes from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • kbrooks on December 17, 2024

    Very nice. My husband loves.

  • twoyolks on April 13, 2021

    I thought these tasted good but not good enough compared to the amount of fat that is added to them. The pay off just wasn't there.

  • L.Nightshade on January 18, 2012

    Inspired by Breadcrumbs post, and a dish full of leftover mashed potatoes, I did a spin on this recipe. I took the mashed potatoes and smooshed them up with the other called-for ingredients, plopped them into a baking dish and cooked as directed. Mine got steamy-melty hot without the beautiful browning visible on Breadcrumbs individual potatoes, but they tasted fine.This was a pretty tasty way to chip away at the mountain of mashed potatoes we have left.

  • Breadcrumbs on November 06, 2011

    Cheddar – and Garlic –Stuffed Potatoes – p. 571 Doesn’t this just sound yummy!!?? With a new bbq on the deck we couldn’t resist grilling some steaks and what goes better with grilled steak but a delicious baked potato? This recipe fit the bill and took the ordinary to the extraordinary . . . . a truly scrumptious treat! Easy to make, potatoes are first roasted off along w a head of garlic. Pulp from garlic is mixed together with the potato innards, butter, sour cream and cheddar. Mixture is seasoned to taste before stuffing into potato shells, topping w additional cheese and baking for approx 20 mins. Yum! We’ll definitely have these again, everyone raved about them and I’d like to experiment with different cheeses.

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