Double-Stuffed Potatoes

Total Time
40mins
Prep
10 mins
Cook
30 mins

These are a wonderful addition to a roast, or grilled steak. I got it from Easy Everyday Cooking, and changed it slightly to suit my love for cheese.

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Ingredients

Nutrition

Directions

  1. Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
  2. Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
  3. Slice off potato tops.
  4. Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
  5. Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
  6. Mix together.
  7. Spoon mixture evenly into potato skin bowls.
  8. Sprinkle with remaining cheese.
  9. Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.
Most Helpful

3 5

I loved the taste of onion in this. But when I was mashing them it was too thick. I added whole milk maybe 1/4 cup. Even if I used shar cheddar cheese, we though that they were bland a little bit. Something was missing. They are good but for us, they need something more, and a lighter consistency. Thanks Kayne for posting. Made for Holiday tag

5 5

There was some dithering here as to whether these potatoes should get four or five stars. Well, I am the cook and I say five. Easy to make, even easier to eat. Instead of onions, I used scallions that were on hand. Made for Pick a Chef. Thanks aussiekarin for another recipe that will be added to my repertoire.