Cheesy Stuffed Baked Potatoes
TOTAL TIME: Prep: 1-1/4 hours Bake: 20 min.
YIELD: 6 servings.
These special stuffed baked potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. —Marge Clark, West Lebanon, Indiana
Ingredients
-
3 large baking potatoes (1 pound each)
-
1-1/2 teaspoons canola oil, optional
-
1/2 cup sliced green onions
-
1/2 cup butter, cubed, divided
-
1/2 cup half-and-half cream
-
1/2 cup sour cream
-
1 teaspoon salt
-
1/2 teaspoon white pepper
-
1 cup shredded cheddar cheese
-
Paprika
Directions
-
1.
Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°.
-
2.
In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.
-
3.
Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Nutrition Facts
1 each: 416 calories, 26g fat (17g saturated fat), 84mg cholesterol, 693mg sodium, 36g carbohydrate (4g sugars, 3g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC