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