Stuffed Baked Potatoes
|Baking potatoes||4 Large|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Minced green onion||2 Tablespoon|
Prepare and bake potatoes
While potatoes are still warm, cut a thick slice off top of each potato.
Using a spoon, scoop out pulp into a bowl, leaving potato shells 1/4 inch thick.
Using an electric mixer or a potato masher, beat potatoes until they're in fine lumps.
Add butter and half-and-half and continue beating until smooth.
Stir in cheese, onion, and salt to taste.
Mound mixture into potato shells; sprinkle lightly with paprika.
Place stuffed potatoes on a rimmed baking sheet.
If made ahead, cover and refrigerate for up to 24 hours.
Bake, uncovered, in a 375° oven for 20 to 30 minutes or until tops are golden brown and potatoes are piping hot