Double-Stuffed Potatoes

By ksgroves

Ingredients

• 4 large baking potatoes
• 2 tbs butter
• 1/2 chopped onion
• 3/4 cup shredded cheddar cheese, divided
• 1/4 cup sour cream
• 2 tsp 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.

Yield: 4 servings