Cheesy Stuffed Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These special potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana Ingredients:
3 large baking potatoes (1 pound each) |
1-1/2 teaspoons canola oil, optional |
1/2 cup sliced green onions |
1/2 cup butter, cubed, divided |
1/2 cup half-and-half cream |
1/2 cup sour cream |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 cup (4 ounces) shredded cheddar cheese |
paprika |
Directions:
1. Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° for 50-75 minutes or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. 2. In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells. 3. Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 375° for 20 minutes or until heated through. Yield: 6 servings. |
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