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Ingredients
- 3 large baking potatoes (1 pound each)
- 1-1/2 teaspoons canola oil, optional
- 1/2 cup sliced green onions
- 1/2 cup butter, cubed, divided
- 1/2 cup half-and-half cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup (4 ounces) shredded cheddar cheese
- Paprika
- Directions
- ●Scrub and pierce potatoes. Rub with oil if desired. Bake at 400 degrees for 50-75 minutes or until tender.
- ●When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside.
- I ●n a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in onion mixture, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.
- ●Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika.
- ●Bake at 375 degrees for 20 minutes or until heated through.
- Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.
Preparation
Step 1
Nutritional Analysis: 1 serving equals 416 calories, 26 g fat (17 g saturated fat), 84 mg cholesterol, 693 mg sodium, 36 g carbohydrate, 3 g fiber, 9 g protein.