Cheese-Stuffed Baked Potatoes
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
butter
or margarine, soft |
|
| 2 | tablespoons |
scallions, spring or green onions
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
butter
or margarine, soft |
|
| 3E+1 | ml |
scallions, spring or green onions
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | x |
paprika
|
*
|
Directions
Preheat oven to 425? F.
Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.)
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed.
Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell.
Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high.
Sprinkle paprika over the top.
Return to oven; bake 15 minutes, or until thoroughly hot.
