Serves: 6
Total Calories: 259
Scrub and prick potatoes with fork. Bake at 400°F for 1 hour or until soft when gently squeezed. Cut lengthwise slice from top of each potato. Scoop out centers, taking care not to break the skin. Mash potato pulp with butter, sour cream, onions, parsley and salt until light and fluffy. Stir in cheese. Pile filling lightly into shells, rounding up slightly. Sprinkle with paprika. Bake at 425°F for 15 minutes or until lightly browned.
This Stuffed Baked Potatoes recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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