Stuffed high cholesterol heart attack potatoes!

Wow, 416 calories. O_o If eating these are wrong, I don't wanna be right. These are what we ate at Jello's. MMMMMM HMMMMM!

Stuffed Baked Potatoes

Taste of Home
These special potatoes are a hit with my whole family, from the smallest grandchild on up. I prepare them up to a week in advance, wrap them well and freeze. Their flavorful filling goes so nicely with juicy ham slices. -Marge Clark, West Lebanon, Indiana
TIME: Prep: 1 hour 35 min. + cooling Bake: 20 min.


  • 3 large baking potatoes (1 pound each)

  • 1-1/2 teaspoons vegetable oil, optional

  • 1/2 cup sliced green onions

  • 1/2 cup butter, divided

  • 1/2 cup half-and-half cream

  • 1/2 cup sour cream

  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

  • 1 cup (4 ounces) shredded cheddar cheese

  • Paprika

Rub potatoes with oil, if desired; pierce with a fork. Bake at 400° for 1 hour and 20 minutes or until tender. Let stand until cool enough to handle.
Cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell. Place pulp in a large bowl and mash. In a small skillet, saute onions in 1/4 cup butter until tender. Stir into potato pulp along with cream, sour cream, salt and pepper. Fold in cheese.
Spoon into potato shells. Place on a baking sheet. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Yield: 6 servings. Editor's Note: Potatoes may be stuffed ahead of time and refrigerated or frozen. Allow additional time for reheating.