Cheesy Stuffed Baked Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/2 teaspoon white pepper
- 1/2 cup sliced green onions
- paprika
- 1/2 cup half-and-half cream
- 1 cup (4 ounces) shredded cheddar cheese
- 3 large baking potatoes (1 pound each)
- 1-1/2 teaspoons canola oil optional
- 1/2 cup butter cubed divided
- Carbohydrate 2.56445694568912 g
- Cholesterol 53.6770833443282 mg
- Fat 19.3990672256248 g
- Fiber 0.255869450794326 g
- Protein 1.31843250085771 g
- Saturated Fat 12.2308247243402 g
- Serving Size 1 1 serving (63g)
- Sodium 123.558638900803 mg
- Sugar 2.30858749489479 g
- Trans Fat 1.28618638906442 g
- Calories 186 calories
Directions Scrub and pierce potatoes. Rub with oil if desired. Bake at 400degrees 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 375degrees 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. Originally published as Stuffed Baked Potatoes in Taste of Home December/January 1995, p31 Nutritional Facts 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. Print Add to Recipe Box Email a Friend
