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Double-Stuffed Potatoes
Time: 40 mins
Ingredients
- 4 large baking potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1/2 cup chopped onion
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup sour cream or 1/4 cup reduced-fat sour cream
- salt and pepper
Directions
- 1 Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
- 2 Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
- 3 Slice off potato tops.
- 4 Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
- 5 Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
- 6 Mix together.
- 7 Spoon mixture evenly into potato skin bowls.
- 8 Sprinkle with remaining cheese.
- 9 Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.
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