Cheese-Stuffed Double Bakers

1. 1

   Scrub and pierce potatoes. Bake at 375u00b0 for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise; scoop out pulp, leaving a thin shell.

2. 2

   In a large bowl, beat the pulp with sour cream, butter, salt and seasonings. Stir in 3/4 cup each cheddar and mozzarella. Spoon or pipe into potato shells. Sprinkle with remaining cheeses.

3. 3

   Place on a

4. 4

   . Bake at 375u00b0 for 15-20 minutes or until heated through. Top with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.