Twice baked stuffed potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole baking potatoes | |
| ½ | Green pepper, chopped | |
| ½ | medium | Onion, chopped |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Sour cream |
| 3 | ounces | Cream cheese, cut in cubes, softened |
| 1½ | cup | Shredded cheddar cheese |
| 1 | teaspoon | Granulated garlic |
| Salt and pepper to taste | ||
Directions
Preheat oven to 350 degrees. Wash potatoes and pierce with a fork. Bake 1 hour or until tender. Remove from oven and cut in half. Scoop out warm potato into a large bowl. Set shells aside. Into the potatoes, whip the green pepper, onion, butter, sour cream, cream cheese, 1 cup of cheddar cheese, garlic, salt and pepper to taste. Spoon the potato mixture into the shells. Place in a greased shallow baking dish and sprinkle tops with remaining cheddar and paprika.
Return to 350 degree oven long enough to melt cheese and heat the potato stuffing.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #644 by L979@... on Jun 12, 1997
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