Cheese-Stuffed Twice-Baking Potatoes
(from nmgresearch’s recipe box)
Source: Taste of Home
Prep time: 90 minutes
Cook time: 25 minutes
Serves 16 people
Categories: VEGETABLES & FRUITS
Ingredients
- 8 large baking potatoes
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup butter, cubed
- 2-1/2 cups shredded cheddar cheese (10 ounces)
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons minced chives, divided
Directions
- Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375 for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
-
In a large saucepan, melt butter. Add the cheddar cheese, sour cream, Parmesan cheese, salt and pepper.
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In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375 for 25-30 minutes or until golden brown. Sprinkle with remaining chives.