Cheese-Stuffed Potatoes

Ingredients

• 2.5 pounds baking potatoes 
• 0.3 cup green onions finely chopped
• 6 servings paprika 
• 0.3 teaspoon salt 
• 0.8 cup sharp cheddar cheese shredded ()
• 1.5 cups cup heavy whipping cream fat-free sour

Equipment

• bowl
• baking sheet
• paper towels
• oven
• microwave

Directions

1. Preheat oven to 40
2. Bake potatoes at 400 for 1 hour or until done, and cool slightly.
3. Cut each potato open; carefully scoop pulp into a bowl, leaving shells intact.
4. Add cheese and sour cream to pulp, and mash; stir in onions and salt.
5. Increase oven temperature to 45
6. Stuff shells with potato mixture, and sprinkle with paprika.
7. Place on a baking sheet; bake at 450 for 15 minutes or until thoroughly heated.
8. Microwave Directions: Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes halfway through cooking time.
9. Let stand 5 minutes. Stuff potatoes as directed above, and microwave at high 5 minutes or until thoroughly heated.