Baked Stuffed Potatoes

• 6 to 7 large potatoes
• 3/4 c. butter
• 3/4 c. all-purpose cream
• 2 c. sour cream
• salt and pepper to taste
• 1 small onion, grated
• 2/3 c. shredded Longhorn cheese
• chives to taste
• additional Longhorn cheese, shredded, to taste

1. Bake potatoes until done.
2. Cut in half lengthwise (while still hot) and scoop out centers, being careful not to puncture skin of the potato.
3. Put hot potato in mixing bowl and beat with electric beater while adding butter and cream.
4. After mixture is smooth, add sour cream, salt, pepper and onion.
5. Mix well.
6. Add cheese and mix again.
7. Put spoonfuls of mixture into potato shells.
8. Top with shredded cheese and chives.
9. Bake in a 400u0b0 oven for 30 minutes, or until cheese melts and mixture is bubbly.
10. This recipe can be made a day ahead.
11. Serves 8 to 10.

potatoes, butter, allpurpose cream, sour cream, salt, onion, longhorn cheese, chives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723765 (may not work)