Stuffed baking potatoes

Yield: 6 servings

Measure Ingredient
3 larges Baking potatoes -- 1 lb.
\N \N Each
1½ teaspoon Vegetable oil -- optional
½ cup Chopped green onions
½ cup Butter or margarine
½ cup Light cream
½ cup Sour cream
1 teaspoon Salt
½ teaspoon White pepper
1 cup Shredded cheddar cheese -- 4
\N \N Oz
1 dash Paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 deg. for 1 hour and 20 minutes or until 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 13x9x2 inch bakig pan.

Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 deg for 20 to 30 minutes or until heated through. Yield: 6 servings. Edutir's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.

Recipe By : Taste Of Home

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