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
Cheese-Stuffed Twice-Baked Potatoes
Cheese-Stuffed Twice-Baked Potatoes
Prep Time
1 hour 30 min
Cook Time
25 min
Yield
16 servings
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 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
- 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, whipping cream, sour cream, Parmesan cheese, salt and pepper.
- 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.
Nutrition Facts
1 stuffed potato half: 385 calories, 24g fat (14g saturated fat), 68mg cholesterol, 355mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 9g protein.
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