Twice Baked Potatoes (Edit)

  • To enhance the flavor or appearance of this dish, you could add bacon bits to the filling or on top. Similarly, if you sprinkle a little green onion on top, the contrasting color can really enhance the look of the dish.

Yield

6 servings

Ingredients

  • 3 large potatoes (~1 lb each)

  • 1½ tsp vegetable oil (optional)

  • ½ cup green onions, sliced

  • ½ cup butter

  • ½ cup light cream

  • ½ cup sour cream

  • 1 tsp salt

  • ½ tsp white pepper

  • 1 cup (4 oz.) shredded cheddar cheese (plus extra for garnish)

  • paprika (for garnish)

Directions

  • Rub potatoes with oil (if desired) then pierce the skins of the potatoes with a fork to vent steam.

  • Bake at 400F for 1 hour and 20 minutes or until tender.

  • Allow potatoes to cool to the touch, then cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in large bowl.

  • Saute onions in butter, until tender.

  • Add onions and butter to potato pulp along with light cream, sour cream, salt, and white pepper. Beat until smooth.

  • Fold in cheese.

  • Stuff potato shells and place in 9x13 pan for baking.

  • Sprinkle any extra cheese over the top of stuffed potatoes for added flavor and appearance.

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

  • Sprinkle paprika over the top of the potatoes and serve.