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Cheese-Stuffed Double Bakers

 Cheese-Stuffed Double Bakers
—LeeAnn Johnson, Joliet, Illinois
8 ServingsPrep: 1 hour 20 min. Bake: 15 min.

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.