STUFFED BAKED POTATOES
3 large baking potatoes (about 1 lb. ea.)
1 1/2 t. vegetable oil (optional)
1/2 c. sliced green onions
1/2 c. butter or margarine, divided
1/2 c. light cream
1/2 c. sour cream
1 t. salt
1/2 t. white pepper
1 c. shredded Cheddar cheese
Clean and dry potatoes. Rub skins with vegetable oil (optional). Pierce with fork. Bake 400° for 1 hour and 20 minutes or til tender (check for doneness after 1 hour). Allow potatoes to cool to the touch. Cut potatoes in half, length-wise, and carefully scoop out pulp leaving a thin “shell” (about 1/8-1/4 inch thick). Place pulp in a large bowl. Sauté onions in 1/4 c. butter til tender and add to pulp. Add light cream, sour cream, salt and pepper and beat til smooth. Fold in the cheese and stuff the potato shells. Place in (9x13x2 inch) baking pan. Melt remaining butter and drizzle over the potatoes. Sprinkle with paprika. Bake 350° for 20-30 minutes or til heated through. Can be frozen before cooking on a sheet. Wrap each individually in foil to freeze. When baking frozen, add 5-10 minutes to the baking time.
Stuffed Baked Potatoes recipe is published in our October, 2011 Menu Minder, Issue #336.