Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Potatoes (1 lb. ea.) 1 t Salt
1 1/2 t Vegetable oil (optional) 1/2 t White pepper
1/2 c Sliced green onion 1 c Shredded cheddar cheese (4
1/2 c Butter or margarine, divided -oz.)
1/2 c Light cream Paprika
1/2 c Sour cream

Rub potatoes with oil if desired; pierce with a fork. Bake at 400
degrees for 1 hour and 20 minutes or until potatoes are tender. Allow
potatoes to cool to the touch. Cut potatoes in half lengthwise;
carefully scoop out pulp, leaving a thin shell. Place pulp in a large
bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp
along with light cream, sour cream, salt and pepper. Beat until
smooth. Fold in cheese. Stuff potato shells and place in a 13" x 9" x
2" baking pan. Melt remaining butter; drizzle over potatoes. Sprinkle
with paprika. Bake at 350 degrees for 20-30 minutes or until heated
through. Serves 6. Note: Potatoes may be stuffed ahead of time and
refrigerated or frozen. Allow additional time for heating.
SOURCE:*Taste of Home Magazine, December/January 1995. POSTED BY: Jim
Bodle 1/95

Submitted By JIM BODLE On 01-14-95

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