Recipe By : Cincinnati Enquirer
Serving Size : 6 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables
Amount Measure Ingredient -- Preparation Method
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3 whole baking potatoes
1/2 green pepper -- chopped
1/2 medium onion -- chopped
3 Tablespoons butter
3 Tablespoons sour cream
3 ounces cream cheese, cut in cubes -- softened
1 1/2 cups shredded cheddar cheese
1 teaspoon granulated garlic
salt and pepper to taste
Preheat oven to 350 degrees. Wash potatoes and pierce with a fork. Bake 1
hour or until tender. Remove from oven and cut in half. Scoop out warm
potato into a large bowl. Set shells aside. Into the potatoes, whip the
green pepper, onion, butter, sour cream, cream cheese, 1 cup of cheddar
cheese, garlic, salt and pepper to taste. Spoon the potato mixture into the
shells. Place in a greased shallow baking dish and sprinkle tops with
remaining cheddar and paprika.
Return to 350 degree oven long enough to melt cheese and heat the potato
stuffing.
