Cheddar Stuffed Potatoes

1. 1

   Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).

2. 2

   Scoop out the pulp, leaving a thick wall intact.

3. 3

   Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.

4. 4

   Stir in the chives; stuff the potato skins with this mixture.

5. 5

   Use all the stuffing, mounding up the extra on top of each potato.

6. 6

   Preheat oven to 425; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.