Baked Potatoes wtih Double Stuffing

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Baked Potatoes with Double Stuffing

 

4 large baking potatoes

2 TB butter or margarine

1/2 cup chopped onion

3/4 cup shredded reduced-fat Cheddar cheese, divided

1/4 cup reduced-fat sour cream

2 tsp. dried chives

Salt and ground black pepper

 

1. Scrub potatoes; pat dry. Pierce each potato several times with a fork.

Microwave on HIGH for

about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes

longer.

 

2. Preheat oven to 350º F. Melt butter in a medium skillet over low heat. Add

onion to skillet; cook

until translucent, about 5 minutes. Slice off potato tops.

 

3. Scoop out potatoes with a melon baller, keeping shells intact; place pulp

in a medium bowl.

Mash potato pulp; add onion, 1/2 cup Cheddar, sour cream, chives, salt and

pepper to bowl.

 

4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with

remaining Cheddar.

Place in a medium casserole. Bake potatoes until heated through, about 10

minutes.

 

Serves 4.