Double Stuffed Potatoes
Think twice before you throw away older potatoes. Sprouted potatoes and potatoes that have green spots are often salvageable. Simply cut away the sprouted bits or green portions before cooking.
4 baking potatoes
2 tsp butter or margarine
1/2 cup chopped onion
3/4 cup reduced-fat Cheddar cheese
1/4 cup reduced-fat sour cream
2 Tbsp dried chives
Salt and pepper
Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
Preheat oven to 350°F. Melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, 1 2 cup Cheddar, sour cream, chives, salt and pepper to bowl.
Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remain-ing Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
To turn this recipe into a complete meal, add 12 pound crumbled sausage to the skillet with the onion in step 2. Increase cooking time to 10 minutes; proceed as recipe directs. Serve potatoes with a tossed green salad. A melon baller makes a handy tool for scooping out the potato pulp.