Cheese-Stuffed Double Bakers |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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LeeAnn Johnson, Joliet, Illinois Ingredients:
4 large baking potatoes |
1/2 cup sour cream |
2 tablespoons butter |
3/4 teaspoon salt |
1/8 teaspoon each garlic powder, onion powder and pepper |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/4 cup chopped green onions |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise; scoop out pulp, leaving a thin shell.
2. In a large bowl, beat the pulp with sour cream, butter, salt and seasonings. Stir in 3/4 cup each cheddar and mozzarella. Spoon or pipe into potato shells. Sprinkle with remaining cheeses.
3. Place on a baking sheet. Bake at 375° for 15-20 minutes or until heated through. Top with green onions. Yield: 8 servings.
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