Double-Stuffed Potatoes
"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."
photo by Boomette
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 large baking potatoes
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup chopped onion
- 1 cup shredded sharp cheddar cheese, divided
- 1⁄4 cup sour cream or 1/4 cup reduced-fat sour cream
- salt and pepper
directions
- Microwave scrubbed and pierced potatoes on high for about 10 minutes. Longer if necessary, especially if you do not have a rotating plate.
- Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
- Slice off potato tops.
- Scoop out potatoes, making sure not to break or pierce the skin. Place pulp in bowl.
- Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
- Mix together.
- Spoon mixture evenly into potato skin bowls.
- Sprinkle with remaining cheese.
- Place in casserole and bake at 350 degrees, for about 10 minutes. Should be thoroughly heated through.
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Reviews
-
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 -
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Kayne
United States
I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!
