Recipe By : Marge Clark
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
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3 large baking potatoes (1 pound EACH)
1 1/2 teaspoons vegetable oil -- optional
1/2 cup sliced green onions
1/2 cup butter -- divided
1/2 cup light cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup (4 oz) shredded cheddar cheese
Paprika
Rub potatoes with oil if desired; pierce with a fork. Bake at 400F for 1
hour and 20 minutes or until tender. Allow potatoes to cool to the touch.
Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin
shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until
tender. Add to potato pulp along with light cream, sour cream, salt and
pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in
a 13x9x2-inch baking pan. Melt remaining butter; drizzle over the potatoes.
Sprinkle with paprika. Bake at 350F for 20-30 minutes or until heated through.
YIELD: 6 servings
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NOTES : Potatoes may be stuffed ahead of time and refrigerated or frozen.
Allow additional time for reheating.
