Cheese-Stuffed Twice-Baked Potatoes

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Originally published as Cheese-Stuffed Twice-Baked Potatoes in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p10

Cheese-Stuffed Twice-Baked Potatoes Recipe
Source: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • 8 large baking potatoes
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • FILLING:
  • ¾ cup butter, cubed
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • ¼ cup shredded Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons minced chives, divided
Instructions
  1. Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  2. In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
  3. In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on baking sheets. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Sprinkle with remaining chives.

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