1 1/2 cups shredded cheddar cheese, extra for topping
3 tablespoons butter or margerine
1/2 cup sour cream
Chopped green onion (optional)
Instructions
Baked potatoes save so much time during the week! I baked six extra potatoes (wrapped in foil) at the same time as I was using my oven for something else, then stored them in the refrigerator. During the week, I used 3 to make potato salad one night, the other three for this recipe. Just peel the skin and baked potatoes work as well as boiled potatoes in most recipes.
Line 13x9 pan with foil. Cut baked potatoes in half. Gently scoop out insides to a bowl, leaving enough for the shell to still stand on its own. Place empty shells side by side in pan.
Mash the potatoes in the bowl. Add in the softened butter, cheese, ham, sour cream, salt and pepper to taste. Mix well, then scoop potatoe mixture back into the shells, packing slightly.
Bake potatoes at 350 degrees for 30 minutes. Pull out and top with green onion and more cheese. Put back in just til cheese on top melts.
Serving
Suggestions
Serve with green peas or beans, fresh fruit. Its almost TOO healthy!
Originally Submitted
6/4/2010
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