Yield: 6 servings
|3 larges||Baking potatoes -- 1 lb.|
|1½ teaspoon||Vegetable oil -- optional|
|½ cup||Chopped green onions|
|½ cup||Butter or margarine|
|½ cup||Light cream|
|½ cup||Sour cream|
|½ teaspoon||White pepper|
|1 cup||Shredded cheddar cheese -- 4|
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