If you’ve got a COSTCO membership, you have to buy a big ol’ bag of potatoes.
They’re potatoes are MASSIVE, and will last you a really long time. We always buy one when we go and I never regret it. Potatoes are so versatile and a staple in our kitchen.
I was looking for a side dish recipe the other day and came across this baked potato recipe. Technically, it probably more closely resembles a twice-baked potato than anything else. It isn’t quite the same, though.
Inside this potato is a stuffing made with sharp cheddar cheese and cream cheese. There’s absolutely nothing healthy about this recipe, but it sure does taste good. It’s also the perfect side dish to go with steak, chicken, or just about anything.
This recipe is perfect for those massive COSTCO potatoes. If you serve a half of a potato, its almost like you’re serving a full potato—they’re that big.
Farmhouse Baked Potatoes
A baked potato stuffed with sharp cheddar cheese and cream cheese.
- Preheat oven to 400 degrees. Wash and dry potatoes well. Poke potatoes with a fork all over. Place potatoes on a baking sheet and drizzle oil on top. Use a brush to smooth out oil. Sprinkle with salt.
- Bake potatoes for 1 hour or until tender.
- Let potatoes cool slightly before handling. Cut each potato in half and scoop out the insides and place into a bowl. Leave about 1/4″ rim on the potato skins so they hold their shape.
- Add butter, salt, pepper, garlic powder and onion powder to the potato you scooped into a bowl. Mash, adding milk to make fluffy. Stir in cream cheese and parsley, mashing/stirring until smooth.
- Place potato-cheese mixture into potato skin shells. Top with shredded cheddar cheese and paprika. Return to oven for 25 minutes, or until cheese is melted.