Cheese-Stuffed Twice-Baked Potatoes

1. 1

   Scrub and pierce potatoes; rub with oil. Sprinkle with salt and pepper. Bake at 375u00b0 for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

2. 2

   In a large saucepan, melt butter. Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.

3. 3

   In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells. Place on

4. 4

   . Bake, uncovered, at 375u00b0 for 25-30 minutes or until golden brown. Sprinkle with remaining chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.