Muenster Stuffed Potatoes
Indulge in the irresistible comfort of Muenster Stuffed Potatoes, a creamy and cheesy twist on the classic twice-baked potato. Perfectly baked russet potatoes serve as the base, their fluffy interiors whipped together with a luscious blend of Muenster cheese, sour cream, butter, and a hint of garlic powder for a rich and velvety filling. Each potato is generously stuffed, topped with more melty Muenster cheese, and finished with a sprinkle of fresh scallions for a pop of flavor and color. These golden, cheesy delights are baked again until bubbly and lightly crisped, making them a show-stopping side dish or satisfying main course. With simple ingredients and big flavor, this recipe is an easy way to elevate mealtime. Whether for a family dinner or a holiday feast, Muenster Stuffed Potatoes are sure to impress.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1.5 cups Muenster cheese, shredded
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Whole milk
- 3 tablespoons Scallions, finely chopped
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 400°F (200°C).
Wash the potatoes thoroughly, pat them dry, and lightly coat their skins with olive oil to help crisp them during baking. Prick each potato several times with a fork to allow steam to escape.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 50-60 minutes, or until they are tender and easily pierced with a fork.
Once baked, remove the potatoes from the oven and let them cool for 10 minutes, or until they are cool enough to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving a thin layer of potato attached to the skin to help maintain structure.
Mash the potato flesh with a fork or potato masher until smooth. Add the butter, sour cream, milk, garlic powder, salt, and pepper to the bowl and mix well until creamy.
Fold in 1 cup of the shredded Muenster cheese and 2 tablespoons of the chopped scallions, reserving the rest for garnish.
Spoon the potato mixture evenly back into the hollowed-out potato skins, mounding it slightly on top.
Sprinkle the remaining 0.5 cup of shredded Muenster cheese over each stuffed potato.
Return the stuffed potatoes to the oven and bake at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and transfer to serving plates. Garnish with the remaining chopped scallions.
Serve warm and enjoy your creamy, cheesy Muenster Stuffed Potatoes!
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 275.8 g | 100% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 423 mg | 33% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6880 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
