Stuffed Baked Potatoes

By Nette

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

Preparation

Step 1

Directions
Scrub and pierce potatoes. Rub with oil if desired. Bake at 400° 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.
In 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° for 20 minutes or until heated through. Yield: 6 servings.

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