Ingredients
- 4 large baking potatoes
- 2 T. butter
- 1/2 cup chopped onion
- 3/4 cup shredded cheddar, divided
- 1/4 cup sour cream
- 2 t. dried chives
- salt and pepper
Preparation
Step 1
Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on high for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
Preheat oven to 350 degrees. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion; 1/2 cup cheddar, sour cream, chives, salt and pepper to bowl.
Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
Make ahead: Prepare potatoes as directed 1 day ahead but omit baking. Cover and refrigerate until ready to bake. Increase baking time to 25 minutes.
Variation: Add 1/2 lb. crumbled sausage to the skillet with the onion. Increase cooking time to 10 minutes.
Helpful hint: A melon baller makes a handy tool for scooping out the potato pulp.