Recipe: Twice Baked Stuffed Baked Potatoes

TWICE BAKED STUFFED BAKED POTATOES

3 large baking potatoes (1 pound EACH)
1 1/2 teaspoons vegetable oil (optional)
1/2 cup sliced green onions
1/2 cup butter, divided use
1/2 cup light cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground white pepper
1 cup (4 oz) shredded cheddar cheese
Paprika (for sprinkling on top)

Rub potatoes with oil, if desired; pierce with a fork.

Bake at 400 degrees F 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. Set aside.

Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. Fold in cheese. Stuff potato shells and place in a 13x9x2-inch baking pan.

Melt remaining 1/4 cup butter; drizzle over the potatoes. Sprinkle with paprika.

Bake at 350 degrees F for 20-30 minutes or until heated through.

Makes 6 servings
From: Kelly~WA