About the Recipe
These amazing potatoes are a labor of love, and can be made up to a week in advance!
Ingredients
3 large baking potatoes (1 pound each)
1-1/2 teaspoons canola oil, optional
1/2 cup sliced green onions
1/2 cup butter, cubed, divided
1/2 cup half-and-half cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
Paprika
Alternative Versions (additional ingredients in bold):
Ranch Stuffed Baked Potatoes: Stir in 1 to 2 tablespoons ranch salad dressing mix into the sour cream before adding to the mashed potato pulp. Fold in 3 crumbled cooked bacon strips along with the cheese.
Tex-Mex Stuffed Baked Potatoes: Omit green onions, 1/4 cup butter and paprika. Stir in 1 can (4 ounces) drained chopped green chilies. Fold in 1 cup shredded pepper Jack cheese in place of the cheddar cheese. Sprinkle with chili powder if desired.
Herb-Stuffed Baked Potatoes: Stir in 2 tablespoons each minced chives and parsley along with the green onion. Use 1 cup shredded mozzarella in place of cheddar cheese.
Preparation
Step 1
Preheat oven to 400°. Scrub and pierce (poke holes) potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°.
Step 2
In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.
Step 3
Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.
Step 4
Garnish potatoes with additional toppings as preferred.
