CHEESE-STUFFED TWICE-BAKED POTATOES

Cheese-Stuffed Twice-Baked Potatoes image

This is the first recipe I made when I initially became interested in cooking. No one can resist the creamy filling inside the crispy potato skins.-Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Time 1h55m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

8 large baking potatoes
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING:
3/4 cup butter, cubed
2-1/2 cups shredded cheddar cheese
1 cup heavy whipping cream
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced chives, divided

Steps:

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.,

Nutrition Facts : Calories 385 calories, Fat 24g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.