Stuffed Baked Potatoes

By ksgroves

Ingredients

• 3 large baking potatoes (1 pound each)
• 1 1/2 tsp. vegetable oil (optional)
• 1/2 cup sliced green onion
• 1/2 cup butter, divided
• 1/2 cream half and half cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper
• 1 cup (4 oz) shredded cheddar cheese
• 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 cutter until tender. Add to potato pulp along with half and half cream, salt, and pepper. Beat until smooth. Fold in cheese.

Stuff potato shells and place in a 13-inch x 9-inch x 2-inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 degrees for 20-30 minutes or until heated through.

Yield: 6 servings.