Stuffed baking potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Baking potatoes -- 1 lb. |
| 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 |
| Oz | ||
| 1 | dash | Paprika |
Directions
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