Twice Baked Cheddar Stuffed Potatoes
Main/Side Dishes
Ingredients
| Ingredient | Amount |
|---|---|
| 8 oz / 250 ml | Cream cheese softened |
| 1 cup / 250 ml | Shredded old cheddar cheese |
| 1/2cup / 125 ml | Sour cream |
| 1/3cup / 83 ml | Optional chopped onion |
| 1 | Egg |
| 2 tsp / 20 ml | Salt |
| 1/2 tsp / 5 ml | Pepper |
| 4-8 | 6 ounce russet potatoes |
| 1/2 tsp / 2.5 ml | Chives (optional garnish) |
| 1/2 tsp / 2.5 ml | Cooked bacon bits (Optional garnish) |
Directions
Position rack in center of oven; preheat to 375°F. Wash and gently oil potatoes Wrap potatoes in tinfoil Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45-60 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato (lengthwise). Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy Spoon about 3/4 of potato mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes.This potato recipe is brought to you courtesy of Jennifer S.
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