Wendy’s Cheesy Stuffed Baked Potato Recipe

These special stuffed baked 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

 3 Large baking potatoes (1 pound each)
 5 ½ tsp Canola oil, optional
 ½ cup Sliced green onions
 ½ cup Butter, cubed, divided
 ½ cup Half-and-half cream
 ½ cup Sour cream
 1 tsp Salt
 ½ tsp White pepper
 1 cup Shredded cheddar cheese
 Paprika

1

Preheat oven to 400°. Scrub and pierce potatoes. Rub with oil if desired. Bake until tender, 50-75 minutes. When cool enough to handle, cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell; set aside. Reduce oven temperature to 375°.

2

In a small skillet, saute onions in 1/4 cup butter until tender. In a large bowl, mash potato pulp. Stir in sauteed onions, cream, sour cream, salt and pepper. Fold in cheese. Stuff into potato shells.

3

Place on a baking sheet. Melt remaining butter; drizzle over potatoes. Sprinkle with paprika. Bake until heated through, about 20 minutes.