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DOUBLE STUFFED POTATOES

Source of Recipe


JEANNIE






List of Ingredients



• 7 LARGE BAKING POTATOES
  
• 1 PT SOUR CREAM
  
• 1 STICK BUTTER
  
• 1 PKG MILD CHEDDAR CHEESE (GRATED)
  
• SALT & PEPPER TO TASTE
  
• MILK, (OPTIONAL, IF NEEDED)
  






Instructions



1. BAKE POTATOES AT 350 FOR 1-2 HOURS. PIERCE WITH FORK
   
   
2. REMOVE FROM OVEN, COOK FOR A LITTLE WHILE. CUT EACH POTATO IN HALF. SPOON OUT POTATOE FROM EACH HALF AND PLACE IN MIXING BOWL. SAVE YOUR POTATO HALVES, THEY WILL BE REFILLED AND BAKED LATER
   
   
3. ADD BUTTER, SALT & PEPPER AND WHIP UP AS YOU WOULD CREAMED POTATOES. ADD SOUR CREAM AND CHEESE. YOUR POTATOES SHOULD STILL BE HOT ENOUGH TO MELT THE CHEESE. IF TOO THICK, ADD A LITTLE MILK. YOU WANT THE CONSISTENCY TO BE THICK SO DON'T ADD TOO MUCH MILK. USUALLY THE BUTTER AND SOUR CREAM ARE ADEQUATE.
   
   
4. SPOON OUT THE MIXTURE INTO EACH POTATO HALF. TOP WITH GRATED CHEESE. PLACE ON BAKING PAN AND BAKE 10-15 MINUTES @ 350 OR UNTIL POTATO IS REHEATED AND CHEESE MELTS.