DOUBLE STUFFED POTATOES

Preparation Time:  10 Minutes                              

Cooking Time:  30 Minutes

Make Ahead:  Prepare the potatoes 1 day
ahead, but do not bake.  Cover them and
refrigerate until ready to bake.  Increase
the baking time to 25 minutes.

Serves 4

These cheesy yummy potatoes go great
with roast beef

SHOPPING LIST

Baking Potatoes, Reduced Fat Cheddar Cheese, Reduced Fat Sour Cream,
Dried Chives, Butter, Onion, Pepper, Salt

INGREDIENTS

4 large baking potatoes
2 tablespoons butter or margarine
1/2 cup chopped onion
3/4 cup shredded reduced fat cheddar cheese, divided
1/4 cup reduced fat sour cream
2 teaspoons dried chives
salt and pepper

  1. Scrub potatoes thoroughly and pat dry.  Pierce each potato several times with a fork and microwave on HIGH for about 10 minutes.  Rotate the potatoes and microwave until tender (about 3 minutes longer).
  2. Preheat oven to 350 degrees.  Melt butter in a medium skillet over a low heat and add onion to skillet.  Cook until translucent (about 5 minutes).  Slice off potato tops.
  3. Scoop out the potatoes (keeping the shells intact) and place the pulp in a medium bowl.  Mash the potatoes and add onion, 1/2 cup cheddar cheese, sour cream, chives, salt and pepper to the bowl.
  4. Spoon the potato mixture into the shells, dividing evenly.  Sprinkle the potatoes with the remaining cheddar cheese and place in a medium casserole.  Bake the potatoes until heated through.

VARIATION

You can substitute 3/4 cup of blue cheese salad dressing and 1/4 cup of bacon bits for the cheddar cheese and sour cream for a really tangy flavor.

EXPRESS COOKING

You can turn this recipe into a complete meal by adding 1/2 pound crumbled sausage to the skillet with the onion.  Increase the cooking time to 10 minutes, then proceed as the recipe directs.  Serve the potatoes with a tossed green salad.

Handy Tip:  A melon baller works great for scooping out the potato pulp.

MONEY SAVING TIPS

Don't be too hasty in throwing away older potatoes.  Sprouted potatoes and potatoes that have some green spots are often still usable.  Cut away the sprouted bits of the green portions before cooking.

         

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