Stuffed Baking Potatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 large: Baking potatoes, 1 lb.
1/2 cup: Sour cream,
Each,
1 tsp: Salt,
1 1/2 tsp: Vegetable oil, optional
1/2 tsp: White pepper,
1/2 cup: Chopped green onions,
1 cup: Shredded cheddar cheese, 4
1/2 cup: Butter or margarine,
Oz,
1/2 cup: Light cream,
1 dash: Paprika,
Directions:
Rub potatoes with oil if desired; pierce with a fork. Bake at 400
deg. 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. 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 bakig pan.
Melt remaining butter; drizzle over the potatoes. Sprinkle with
paprika. Bake at 350 deg for 20 to 30 minutes or until heated
through. Yield: 6 servings. Edutirs Note: Potatoes may be stuffed
ahead of time and refrigerated or frozen. Allow additional time for
reheating.
Recipe By : Taste Of Home
Source from luhu.jp
deg. 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. 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 bakig pan.
Melt remaining butter; drizzle over the potatoes. Sprinkle with
paprika. Bake at 350 deg for 20 to 30 minutes or until heated
through. Yield: 6 servings. Edutirs Note: Potatoes may be stuffed
ahead of time and refrigerated or frozen. Allow additional time for
reheating.
Recipe By : Taste Of Home
Source from luhu.jp