 |
| Recipe is by Taste of Home December/ January 1995 |
3 Large Baking Potatoes, 1 lb each
1 1/2 teaspoons oil (optional)
1/2 cup green onions, sliced
1/2 cup butter or margarine divided
1/2 cup light cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika
Rub potatoes with oil if desired and pierce with a fork. Bake at 400 for 1 1/2 hour to until tender. Allow potatoes to cool to the touch. Cut potatoes in half length wise and scoop out pulp leaving a thin shell. Place pulp in a large bowl. Saute onions and 1/4 cup butter until tender. Add potato pulp light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13x 9x 2 inch baking pan. Melt remaining butter and drizzle over potatoes and sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through.
Potatos may be stuffed and refrigerated or frozen. Allow extra heating time.
Yeild: 6 servings
