Baked Stuffed Cheddar Cranberry Potatoes
| Categories: |
Sides
Twice Baked
Baked
|
| Submitted by: | dmr301 |
| Preheat: | 350 |
| Source: | oven |
| Serves: | 8
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to the correct number of servings
|
| Prep time: |
15 min |
| Cook time: |
1 hrs 5 min |
| Total time: |
1 hrs 20 min |
Ingredients
| 4 large | Wisconsin baking potatoes, about 2 pounds |
| 4 tablespoons | softened butter or margarine |
| 3/4 cup | sour cream |
| 3/4 teaspoon | salt |
| 1 /4 teaspoon | freshly ground pepper |
| dash | Paprika |
| 1 cup | shredded cheddar cheese |
| 1 1/4 cup | fresh cranberries, cleaned (or 1 cup dried and red |
| 1/2 cup | light brown sugar, packed |
| 4 tablespoons | butter |
| 1 /2 teaspoon | cinnamon |
| 1 tablespoon | freshly grated orange rind |
| |
Steps
- Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp and mash or put through a ricer. Beat in butter, sour cream, salt and pepper. Pile potato mixture back into only 6 of the shells. Sprinkle with shredded cheese then sprinkle with paprika. Bake in a 425° oven for about 15 minutes or until cheese is melted and potatoes are heated through .
- While potatoes are baking prepare the cranberry compote topping. Simmer the compote ingredients together in a large saucepan about 10 minutes and cool slightly.
- Remove potatoes from oven and place on serving platter. Spoon cranberry compote over each potato half and serve! Baked stuffed potato recipe serves 8
Note
This is a festive holiday potato that combines the popular baked stuffed potato with the holiday traditions of cranberry. Beautiful and tasty!