Stuffed Potatoes
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
large, |
|
| ½ | cup |
sour cream
|
|
| ⅓ | cup |
milk
|
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
large, |
|
| 118 | ml |
sour cream
|
|
| 79 | ml |
milk
|
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
Parmesan cheese
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Wash and dry potatoes.
Bake at 400 degrees until crisp - about 45 minutes.
Remove and cool.
Slice potatoes in half lengthwise and scoop out pulp, reserving the shells.
Mash pulp with fork or beater. Add butter. Slowly mix in sour cream and milk.
Add onions and pepper to taste. Beat until fluffy.
Spoon mixture back into shells; sprinkle with parmesan cheese.
Bake at 350 deg 15 to 20 minutes.
