Cheesy Twice-Stuffed Baked Potatoes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 large baking potatoes |
1/2-3/4 cup sour cream |
1/4 cup crumbled roquefort cheese |
4 green onions with tops, minced |
paprika |
salt and pepper |
Directions:
1. Preheat oven to 425°F.
2. Wash, dry potatoes, bake until soft.
3. About 45-60 minutes.
4. Cut a slice from the top of each potato being careful not to break skin.
5. Scoop out insides.
6. Mash well.
7. Beat in sour cream, cheese, salt and pepper.
8. If necessary, add more sour cream (milk works too) to make light and fluffy.
9. Stir in onions.
10. Spoon mixture back into shells.
11. Place potatoes on a baking sheet.
12. Dust tops with paprika and return to oven until lightly browned.
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