Serves 4
Ingredients
| 4 large baking potatoes | 2 tbsp butter or margarine | |
| ½ c. chopped onion | ¾ c. shredded reduced-fat Cheddar cheese, divided | |
| ¼ c. reduced-fat sour cream | 2 tsp dried chives | |
| Salt & Pepper |
Directions
- Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
- Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
- Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
- Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole.
- Bake potatoes until heated through, about 10 minutes.