Zutaten für Cheesy Twice Stuffed Baked Potatoes
- Baking Potatoes
- 1/2 cup sour cream
- Roquefort Cheese
- Green Onions With Tops
- 1 teaspoon paprika
- Salt And Pepper
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Zubereitung von Cheesy Twice Stuffed Baked Potatoes
- Preheat oven to 425°F (220°C).
- Wash and thoroughly dry 4 large russet potatoes.
- Pierce potatoes several times with a fork.
- Bake potatoes for 45-60 minutes, or until easily pierced with a fork.
- Remove potatoes from oven and let cool slightly.
- Cut a slice from the top of each potato, being careful not to break the skin.
- Scoop out the potato flesh, leaving about 1/4 inch border.
- Mash the potato flesh well with a potato masher or fork.
- Add 1/2 cup sour cream, 1 cup shredded cheddar cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the mashed potatoes.
- Beat until light and fluffy, adding more sour cream if needed to reach desired consistency.
- Stir in 1/2 cup finely chopped yellow onion.
- Spoon the mixture back into the potato shells.
- Place the stuffed potatoes on a baking sheet.
- Sprinkle the tops with 1 teaspoon paprika.
- Return to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the tops are lightly browned.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
0 g
Zucker
6g
Fett
12g
Kohlenhydrate
10g
