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: Originally published as Cheese-Stuffed Twice-Baked Potatoes in Taste of Home’s Holiday & Celebrations Cookbook Annual 2011, p10
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
- 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.
- In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
- 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.
Thank You Taste Of Home for the picture and recipe!
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
