Stuffed Baked Potatoes
Stuffed Baked Potatoes is an moderately easy dinner. Made with 3 to 6 large potatoes, 1/2 c. sliced green onions, 1/2 c. butter or margarine, divided, 1/2 c. light cream (or whole milk) and 1/2 c. sour cream, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Bake potatoes for 1 hour (or longer) at 400Β° until soft.
Allow them to cool to the touch.
Cut potatoes in half lengthwise and carefully remove pulp, leaving a thin shell.
Place pulp in large bowl.
Saute green onions in 1/4 cup butter until soft, then add to bowl with the light cream, sour cream, salt, pepper and shredded cheese.
Beat until smooth.
Place stuffing in shells and sprinkle the paprika and remaining butter.
Place in a 13 x 9-inch baking pan and bake another 20 minutes or until heated through.
Potatoes may be stuffed ahead of time and refrigerated or frozen.
Reheat until heated through.
π· Perfect Pairings
Complete your meal with these
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