Max's Twice-Stuffed Potatoes

Ingredients:

  • 12 (60 count) Idaho potatoes
  • 4 cups diced vegetables such as: zucchini, yellow squash, carrots, scallions, red bell peppers, broccoli, corn, and peas
  • 1/4 cup melted butter
  • Salt and pepper to taste
  • 2 tablespoons dill weed, chopped

Directions:

  1. Scrub the potatoes well. Prick tops with fork. Bake at 375ºF for 55 minutes or until tender.
  2. Cool the potatoes slightly and cut the tops off. Remove potato pulp, leaving 1/4" all around the edges and bottoms.
  3. Combine the rest of the ingredients with the potato pulp. Heap into reserved potato shells.
  4. Bake stuffed potatoes at 375ºF until hot.
  5. Garnish with chopped green onion and sour cream.
Print Recipe

Yield: 12 servings

Share this Recipe

You Might Also Like

Twice Baked Idaho® Potato Graves

Twice Baked Idaho® Potato Graves

Twice Baked Truffled Idaho® Potatoes

Twice Baked Truffled Idaho® Potatoes

The Ultimate Baked Potato With Butter and Bacon Toppings

The Ultimate Baked Potato With Butter and Bacon Toppings