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

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°.

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.

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

Nutrition Facts

Serving Size 6

Servings 0

Amount Per Serving
Calories 416

% Daily Value *
Total Fat 26g40%

Saturated Fat 17g85%
Cholesterol 84mg29%
Sodium 693mg29%
Total Carbohydrate 36g12%

Dietary Fiber 3g12%

Sugars 4g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Wendy’s Cheesy Stuffed Baked Potato Recipe