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