Recipes:
Double-Stuffed Potatoes
INGREDIENTS
* 4 large baking potatoes
* 2 tablespoons butter or margarine
* 1/2 cup chopped onion
* 3/4 cup shredded reduced-fat Cheddar cheese, divided
* 1/4 cup reduced-fat sour cream
* 2 teaspoons dried chives
* Salt and pepper
**SERVES:** 4
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MAKE AHEAD
Prepare potatoes as directed **1 day ahead** but **omit baking in step 4**. Cover and refrigerate until ready to bake. Increase baking time to **25 minutes**.
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VARIATION
For a tangy flavor, substitute **1/3 cup blue cheese salad dressing** and **1/4 cup bacon bits** for the Cheddar and sour cream.
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DIRECTIONS
**1.** 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**.
**2.** 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.
**3.** 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.
**4.** Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about **10 minutes**.
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Make It Quicker
* To turn this recipe into a complete meal, add **1/2 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.
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