Cheese-Stuffed Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.Cyndy Gerken, Naples, Florida Ingredients:
8 large baking potatoes |
1/4 cup olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
filling: |
3/4 cup butter, cubed |
2-1/2 cups (10 ounces) shredded cheddar cheese |
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:
1. 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.
2. In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
3. 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. Yield: 16 servings.
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