Fluffy potatoes with a delicious onion flavor. These are fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 12 potato halves |
Ingredients
- 6 large baking potatoes
- 1 (8 ounce) container sour cream
- 1 cup grated Cheddar cheese
- ½ cup butter, softened
- 1 (1 ounce) package dry onion dip mix
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ⅛ teaspoon ground paprika, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
- Remove from the oven and lower temperature to 350 degrees F (175 degrees C). Cut potatoes in half lengthwise. Scoop out the pulp and reserve the shells.
- Mix the pulp with sour cream, Cheddar cheese, butter, onion dip mix, salt, and pepper. Spoon mixture back into the shells and sprinkle the tops with paprika.
- Bake in the oven until heated through and cheese is melted, about 25 minutes.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 529 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
We really enjoyed these stuffed potatoes! I cut the recipe down to 2 potatoes and used 1 tablespoon of onion dip seasoning. Next time I will eliminate the salt as a personal preference. Thanks for sharing your recipe!
Halved the recipe and made as written except that I used the whole envelope of onion soup mix. Glad I did because it gave them a really nice flavor. I really liked these and they didn’t have that “instant” flavor. 4 stars instead of 5 because I think the full recipe (6 potatoes) would have needed 2 packets of the onion soup mix.