Cheese-Stuffed Twice-Baked Potatoes
You can never have too many side dish recipes, so give Cheese-Stuffed Twice-Baked Potatoes a try. Watching your figure? This gluten free recipe has 395 calories, 9g of protein, and 25g of fat per serving. This recipe serves 16. Head to the store and pick up parmesan cheese, cheddar cheese, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 55 minutes. Broccoli and Cheese-Stuffed Baked Potatoes, Baked Stuffed Potatoes (Tandoori Potatoes), and Baked Stuffed Potatoes are very similar to this recipe.
Instructions
Scrub and pierce potatoes; rub with oil.
Sprinkle with salt and pepper.
Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a large saucepan, melt butter.
Add the cheddar cheese, whipping cream, sour cream, Parmesan cheese, salt and pepper.
In a large bowl, mash the pulp with cheese mixture. Stir in 2 tablespoons chives. Spoon into potato shells.
Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Sprinkle with remaining chives.