Stuffed Baked Potatoes #2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 large: Potatoes, 1 lb. ea.
1 t: Salt,
1 1/2 t: Vegetable oil, optional
1/2 t: White pepper,
1/2 cup: Sliced green onion,
1 cup: Shredded cheddar cheese, (4
1/2 cup: Butter or margarine, divided
-oz.),
1/2 cup: Light cream,
Paprika,
1/2 cup: Sour cream,
Directions:
Rub potatoes with oil if desired; pierce with a fork. Bake at 400
degrees for 1 hour and 20 minutes or until potatoes are 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 13" x 9" x
2" baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle
with paprika. Bake at 350 degrees for 20-30 minutes or until heated
through. Serves 6. Note: Potatoes may be stuffed ahead of time and
refrigerated or frozen. Allow additional time for heating.
SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim
Bodle 1/95
Submitted By JIM BODLE On 01-14-95
Source from luhu.jp
degrees for 1 hour and 20 minutes or until potatoes are 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 13" x 9" x
2" baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle
with paprika. Bake at 350 degrees for 20-30 minutes or until heated
through. Serves 6. Note: Potatoes may be stuffed ahead of time and
refrigerated or frozen. Allow additional time for heating.
SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim
Bodle 1/95
Submitted By JIM BODLE On 01-14-95
Source from luhu.jp