Stuffed and Twice Baked Potatos

By KennySD

Ingredients

• 3 large baking potatoes 1 lb each
• 1 1/2 tsp vegetable oil optional
• 1/2 cup sliced green onions
• 1/2 cup Butter divided
• 1/2 cup half and half cream
• 1/2 cup sour cream
• 1 tsp Salt
• 1/2 tsp white pepper
• 1 cup shredded cheddar cheese
• 2 slices cooked crisp bacon crumbled
• paprika

Preparation

Step 1

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees 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 cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese and bacon.

Stuff potato shells and place in a 13 x 9 x 2 inch baking pan. Melt

remaining butter; drizzle over the potatoes. Sprinkle with paprika.

Bake at 350 degrees for 30 minutes or until heated through and slightly browned on top.

For variation, I have used 1/2 cup diced lean ham in place of the bacon.

Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.