Cheddar Garlic Stuffed Potatoes

These potatoes are great! I didn't have cheddar cheese or sour cream, so I substituted with Colby and plain 2% Greek yogurt respectively. My boyfriend and I had these with sautéed mushrooms and spinach and a garden salad. They'd be a great accompaniment to a rib eye, too! Bon apetit!

• jenh3

• 扬克斯,纽约

• 3/31/2017

Followed to the letter and was very pleased with the result. Looked as good as it tasted too. I will definitely make this again!

• ldyday

• Central Florida

• 10/27/2012

4 Forks ! My Husband & I both liked these very much, I do agree with the other reviewers that say more garlic is needed! I know it sounds strange that one whole head isn't enough but roasting the garlic really mellows it and it's not overpowering in the least. Next time I would use two whole heads of roasted garlic. Make sure you use enough salt & pepper. My only complaint is that the cheese 'on top' melted all down the sides and on to the cookie sheet. The cheese on the cookie sheet crisped up nicely though & tasted great. I put chili pepper flakes on mine for some added heat. Hubby at his 'as is'. Nice that this can be made ahead of time. This is a keeper.

• sandart

• 6/30/2011

This is a good recipe which allows for a lot of experimentation. My 13 yr. old daughter had two friends stay for dinner at the last minute; I made these and added chopped sauteed mushrooms and onions, put in some tarragon, and used Monterey Jack that I had on hand. They all loved them. If I was not the only carnivore in my family, I'd definitely be adding some crumbled bacon!

• Anonymous

• New York, NY

• 5/9/2011

THE POTatOES WERE SO HaRD TO COME OFF FROM THE PEEL. I ENDED UP CHOPPING THEM AND MIXING THEM aLLTOGETHER TO GET BaKED. YOU NEED MUCH MORE TIME THAN REQUIRED ON THE RECIPE

• krisexy

• CHICagO

• 11/20/2009

Made these the other night.... WOW! My suggestion though is to put all of the ingredients into a mixer. Let the cheese, garlic, potatoes, and sour cream really combine together to make like a paste of sorts... Unbelievable taste... Roasting the garlic is the key here... Enjoy!

• Anonymous

• New York, NY

• 3/10/2009

Very good and very easy. Great to make ahead of time for a dinner party. Added a couple dashes of hot sauce to the mix to add some heat and it turned out fine.

• superrj

• 2/17/2009

Yum. I only rated this 3 forks because I really didn't follow the recipie exactly. I roasted baby red potatoes, cut them in 1/2 and then made the filling with Danish bleu cheese. I put the filling through a food ricer so the middle was an elegant, soft and smooth burst of creamy bleu cheese and potatoe. I didn't have one piece left over with rave reviews from my guests. Soo good and elegant. My family would love the recipie as written too.

• Anonymous

• Lebanon, MO

• 2/9/2009

These were perhaps the very best stuffed spuds ever. I served a crowd of 12 and not a skin was left! I prepared them the night before and then let them sit out for about an hour before cooking for about 20 min. before serving. Absolutely fantastic!

• dsulli2222

• Norwalk, CT

• 3/2/2008

Delicioso! I had three medium russet potatoes on hand and so added slightly less of all ingredients except the garlic. I still used one clove although I think 1 1/2 to 2 cloves would have been even better. Used Tillamook Sharp Cheddar and the results were great. It went beyond comfort food - the roasted garlic lifts the spirits and sharpens the senses! We had these with rotisserie chicken and broccoli. Will make again and again!

• crfoodie

• Pacific Northwest

• 10/25/2007

Yummy recipe. I thought a large potato would be too much for one person, but everyone ate their entire serving! I made these earlier in the day, refrigerated them and reheated them as the roast was resting. Do use all the garlic. This recipe is a keeper.

• Anonymous

• Boston, MA

• 1/2/2007

I LOVE these potatoes. I used a Tillamook vintage white medium chedder and it was fantastic. I made five potatoes and my husband was begging for more.

• tmnorth

• 8/21/2006

伟大的秘诀。烤garlic is key. I've made these several times and each time my teenage sons ask me to please "make more next time"!

• Anonymous

• Shrewsbury,MA

• 11/10/2005

Excellent!

• Anonymous

• Florida

• 9/10/2005

We have NEVER tasted such great potatoes! We served these for Easter Dinner and they were a big hit. I misread the recipe and whipped them in the food processor and they were great, but some of them did not hold their shape when being baked, so next time I will try them just mashed a bit. But I also think my boo-boo has inspired me to make what will be, without a doubt, the best mashed potatoes I will ever have... the world of roasted garlic has been opened. We made a few extra potatoes and instead of baking them all for the second time (to eat right away), we froze a few that were at the "halfway point" and had them later in the week... and they were still great. I think I will have to make a big batch and freeze them individually so that we can have them whenever we want... they were sooooo good!

• from Montreal named Bernaie

• Montreal named Bernaie

• 3/31/2005