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Cheese-Stuffed Twice-Baked Potatoes

This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.—Cyndy Gerken, Naples, Florida

16 ServingsPrep: 1-1/2 hours Bake: 25 min.

Ingredients

8 large baking potatoes
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING:
3/4 cup butter, cubed
2-1/2 cups (10 ounces) shredded cheddar cheese
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced chives, divided

Directions

Scrub and pierce potatoes; rub with oil. Sprinkle with salt and
pepper. Bake at 375° for 1 hour or until tender. When cool
enough to handle, cut each potato in half lengthwise. Scoop out the
pulp, leaving thin shells.
In a large saucepan, melt butter. Add the cheddar cheese, whipping
cream, sour cream, Parmesan cheese, salt and pepper.
In a large bowl, mash the pulp with cheese mixture. Stir in 2

2 of 2

Cheese-Stuffed Twice-Baked Potatoes (continued)

Directions (continued)

tablespoons chives. Spoon into potato shells. Place on baking
sheets. Bake, uncovered, at 375° for 25-30 minutes or until
golden brown. Sprinkle with remaining chives.
Yield: 16 servings.

Nutrition Facts: 1 stuffed potato half equals 385 calories, 24 g fat (14 g saturated fat), 68 mg cholesterol, 355 mg sodium, 35 g carbohydrate, 3 g fiber, 9 g protein.