Baked Stuffed Potatoes
These creamy twice-baked potatoes are mixed with green onion, butter, and cheddar cheese, leaving them full of flavor. This hearty side is a perfect accompaniment to a steak meal on a cold winter night.
Ingredients
- 8 medium baking potatoes
- 1/2 cup(s) to .75 cups warm milk
- 4 tablespoon(s) butter
- 1 cup(s) cheddar cheese, shredded
- 1 egg
- 2 green onions, finely sliced
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) white pepper
Instructions
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Scrub potatoes and pat dry.
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Prick skin of each with a fork.
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Bake in 400 degrees oven 1 hour or until soft and skins firm.
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Cut a slice from the top of each, long ways.
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Carefully, using a spoon, scoop out the pulp, leaving enough for a 1/4-inch thick shell.
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Put potato pulp in a bowl and mash, beat in enough milk to make smooth and fluffy.
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Add butter.
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Stir in cheese, egg, onions, salt and pepper; spoon back into shells, mounding slightly.
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To serve immediately, place in 350 degrees oven to just heat through for about 10 minutes.
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To serve later in the day, cover and refrigerate until 30 minutes before serving time.
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Heat 20-30 minutes at 350 degrees.
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To freeze, place on baking sheet and freeze 1 hour until firm.
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Remove and wrap individually.
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Ready in 1 hour.
Nutrition
Calories: 1829.86kcalCarbohydrates: 220.71gProtein: 60.52gFat: 86.18gSaturated Fat: 51.45gCholesterol: 254.32mgSodium: 3522.88mgFiber: 16.92gSugar: 15.14g
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