Ingredients Jump to Instructions ↓

  1. 6 baking potatoes (about 3 pounds)

  2. 1 (8-ounce) container sour cream dip with toasted onion

  3. 1 cup (4 ounces) shredded Sharp Wisconsin Cheddar cheese

  4. 1/2 cup butter, softened

  5. 1/4 teaspoon pepper Paprika

Instructions Jump to Ingredients ↑

  1. Pierce potatoes with tines of a fork. Bake in a 425°F (220°C) oven 40 to 60 minutes or till tender. Halve potatoes lengthwise. Scoop out insides, reserving shells. In a large mixing bowl combine hot potato, dip, Cheddar cheese, butter, and pepper. Beat with an electric mixer on high speed until fluffy. Spoon potato mixture into shells; sprinkle tops with paprika. Place in a 13x9x2 inch baking dish. Bake in a 350°F (175°C) oven for 25 minutes or until heated through.


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