Cheese-Stuffed Double Bakers Recipe

Cheese-Stuffed Double Bakers Recipe photo by Taste of Home

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—LeeAnn Johnson, Joliet, Illinois

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Cheese-Stuffed Double Bakers Recipe

Prep: 1 hour 20 min. Bake: 15 min.

Yield: 8 Servings

80 15 95

Ingredients

4 large baking potatoes
1/2 cup sour cream
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon each garlic powder, onion powder and pepper
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup chopped green onions

Directions

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise; scoop out pulp, leaving a thin shell.
In a large bowl, beat the pulp with sour cream, butter, salt and seasonings. Stir in 3/4 cup each cheddar and mozzarella. Spoon or pipe into potato shells. Sprinkle with remaining cheeses.
Place on a baking sheet. Bake at 375° for 15-20 minutes or until heated through. Top with green onions. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 297 calories, 13 g fat (9 g saturated fat), 45 mg cholesterol, 415 mg sodium, 35 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Cheese-Stuffed Double Bakers in Reminisce March/April 2006, p 48