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Green Onion and Cheddar Stuffed Potatoes

8 servings


Gluten Free No Added Sugars Vegetarian


  1. Preheat oven to 400˚F. Prick each potato a few times with a fork and set on a baking sheet lined with parchment paper. Bake potatoes until very tender, about 65 to 70 minutes.  
  2. Cool potatoes until safe enough to handle, but still quite warm. Cut off the top third of the each potato. Carefully scoop out as much of the flesh as you can from the bottom part of the potatoes and place in a bowl. Set potato shells back on the baking sheet. Also remove the flesh from the top part of the potatoes and put that in the bowl too. 
  3. Mash potatoes until very smooth, and then very vigorously whip - this will lighten potatoes and increase their volume -in the butter, sour cream and milk. Now mix in the cheese, onion, salt and pepper. Spoon or pipe mixture back into the potato shells. (Potatoes can be prepared to this point many hours in advance; refrigerate until ready to bake.) 
  4. Bake stuffed potatoes until nicely browned, about 25 to 30 minutes.

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