Ingredients Needed for Ultra-Cheesy Stuffed Potatoes
3 ounces of cream cheese
4 ounces of low moisture mozzarella, grated (save 2 ounces for the topping)
1 ounce parmesan, grated
1 tablespoon heavy cream
1 tablespoon fresh parsley, chopped
How to Cook Ultra-Cheesy Stuffed Potatoes
- Wrap the potatoes with aluminum foil, place them in a baking dish and bake them for 45 minutes at 360⁰F/180⁰C.
- Partially unwrap the potatoes and cut their top quarter. Scoop their pulp out using a spoon.
- Add the pulp from one potato to a smaller bowl. Also add the cream cheese, 2 ounces of low moisture mozzarella, the parmesan, heavy cream, and parsley. Season with salt and pepper and mix them.
- Fill the potatoes with this mixture and top them with the remaining 2 ounces of mozzarella. Bake for 15 minutes at 360⁰F/180⁰C.