Cheese-Stuffed Potatoes – a delicious recipe with baking potatoes, cheddar cheese, sour cream, green onions, salt, Paprika. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0.
2
Bake potatoes at 400u00b0 for 1 hour or until done, and cool slightly. Cut each potato open; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in onions and salt.
3
Increase oven temperature to 450u00b0. Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet; bake at 450u00b0 for 15 minutes or until thoroughly heated.
4
Microwave Directions: Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes halfway through cooking time. Let stand 5 minutes. Stuff potatoes as directed above, and microwave at high 5 minutes or until thoroughly heated.
359
kcal
Calories
24
g
Fat
27
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 medium baking potatoes (about 2 1/2 pounds), 3/4 cup plus 2 tablespoons (3 1/2 ounces) shredded sharp cheddar cheese, 1 1/2 cups fat-free sour cream, 1/3 cup finely chopped green onions, and more.
Yes, Cheese-Stuffed Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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