Rich And Creamy Twice-Baked Potatoes
- 6 large baking potatoes
- 1/2 cup butter, cubed
- 3 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 1/4 cup 2% milk
- 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- Preheat oven to 350u0b0. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1-1/2-1-3/4 hours. Cool slightly.
- Cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells; return to pan. In a large bowl, mash pulp with butter, adding 2 cups cheese and remaining ingredients. Spoon into potato shells.
- Bake until heated through, 15-20 minutes. Sprinkle with remaining cheese; bake until cheese is melted, about 5 minutes.
baking potatoes, butter, cheddar cheese, sour cream, milk, fresh parsley, salt, pepper
Taken from www.tasteofhome.com/recipes/rich-and-creamy-twice-baked-potatoes/ (may not work)