Stuffed Baked Potatoes

Jazz up a traditional baked potato with this stuffed baked potato recipe from A Taste of Shiloh.

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Stuffed Baked Potatoes

  • 5 medium potatoes
  • ¼ cup butter
  • 2 cups cheddar cheese, shredded and divided
  • ¾ cup sour cream
  • 1 envelope ranch dressing mix
  • 1 tablespoon chives, snipped
  • 1 garlic clove, minced
  • Crumbled bacon
  • Chopped green onions

Bake potatoes at 400° for 1 hour. Cut in half. Scoop out potato, and beat with butter. Add 1 cup cheese, sour cream, ranch dressing mix, chives, and garlic. Spoon into shells, and sprinkle with remaining cheese. Bake at 375° for 15-20 minutes. Top with bacon and green onions. Serves 10.

— Gabriel and Arlene Schlabach

A Taste of Shiloh

Customers of Shiloh General Store and Bakery in Hamptonville will recognize some of their favorite treats, such as frozen peanut butter pie, in A Taste of Shiloh.

Several of the book’s recipes come directly from the bakery, and families who established the Amish community in Union Grove in the 1980s filled out the pages with their own submissions.

Built in 2004, Shiloh General Store and Bakery sells herbs, cheeses, deli meats, breads, jams, homemade baskets, and wooden furniture. The Amish families who moved to this area in search of fertile farmland produce most of the wares for sale.

Copies are available at Shiloh General Store and Bakery, 5520 St. Paul Church Road, Hamptonville, or to order a copy, call (336) 468-4789.

Additional recipes from A Taste of Shiloh that appeared originally with this one:
Frozen Peanut Butter Pie

This story was published on

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