Stuffed baked potatoes #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Potatoes (1 lb. ea.) |
| 1½ | teaspoon | Vegetable oil (optional) |
| ½ | cup | Sliced green onion |
| ½ | cup | Butter or margarine, divided |
| ½ | cup | Light cream |
| ½ | cup | Sour cream |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| 1 | cup | Shredded cheddar cheese (4 oz.) |
| Paprika | ||
Directions
Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes or until potatoes are tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in ¼ cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13" x 9" x 2" baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake at 350 degrees for 20-30 minutes or until heated through. Serves 6. Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for heating.
SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim Bodle 1/95
Submitted By JIM BODLE On 01-14-95
Related recipes
- Baked cheese stuffed potatoes
- Baked potato
- Baked potato soup #2
- Baked potatoes
- Baked potatoes, stuffed
- Baked potatoes~ stuffed
- Baked stuffed potatoes
- Cheese-stuffed baked potatoes
- Ham stuffed potatoes
- Stuffed baked potato
- Stuffed baked potatoes
- Stuffed baked potatoes ii
- Stuffed baked potatoes with cheese sauce
- Stuffed baked sweetpotatoes
- Stuffed baking potatoes
- Stuffed idaho potatoes
- Stuffed new potatoes
- Stuffed potatoes
- Super stuffed potatoes
- Twice baked stuffed potatoes