Cheese-Stuffed Twice-Baked Potatoes
TOTAL TIME: Prep: 1-1/2 hours Bake: 25 min.
YIELD: 16 servings.
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
Ingredients
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8 large baking potatoes
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1/4 cup olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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FILLING:
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3/4 cup butter, cubed
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2-1/2 cups shredded cheddar cheese
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1 cup heavy whipping cream
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1/2 cup sour cream
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1/4 cup shredded Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon pepper
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3 tablespoons minced chives, divided
Directions
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1.
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.
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2.
In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
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3.
In a large bowl, mash the pulp with cheese mixture. Stir in 2 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.
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4.
Nutrition Facts
1 stuffed potato half: 385 calories, 24g fat (14g saturated fat), 68mg cholesterol, 355mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 9g protein.
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