Stuffed baked potatoes #2

Yield: 6 servings

Measure 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.)
\N \N Paprika

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

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