Double-Stuffed Potatoes

sobota, 15 lutego 2014

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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