Stuffed Baked Potatoes

Potatoes may be stuffed ahead of time and refrigerated, or frozen. Allow additional time for reheating. These are ALWAYS a hit!

• 3 large baking potatoes (1 pound EACH)
• 1 1/2 tsp vegetable oil, optional
• 1/2 cup sliced green onions
• 1/2 cup butter, or margarine, divided
• 1/2 cup light cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper ( I use black)
• 1 cup (4 oz) shredded cheddar cheese
• paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. ( not too much) Fold in cheese. Stuff potato shells and place in a 13x9 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through. 6 servings.

* can sprinkle on some cooked bacon before baking this puts them over the top!