Cheesy Stuffed Potatoes

Great side to any dish - steak, pork chops, chicken or fish! Recipe courtesy of Mike Sullivan

Serves 4


4 medium sized potatoes

1/2 cup of minced onion

3 green onions, chopped

1/4 cup of sour cream

1 tbsp of butter

1 & 1/2 cups of marble cheese, shredded and divided

salt and pepper

olive oil


Step 1: Place potatoes in a large pot and cover with water. Cook potatoes until tender. Drain and let cool.

Step 2: While the potatoes are cooking, place a small frying pan over medium heat. Add some olive oil and let it heat up. Add the minced onion and season with salt and pepper. Saute for 3-4 minutes, then add the green onion and saute for another few minutes. Take the pan off the heat.

Step 3: When cool enough to handle, cut potatoes in half, lengthwise. Scoop out the insides of the potatoes into a large bowl. Leave a boarder of potato around the skin of the potato, giving the potato some structure. Do this with the remaining potatoes.

Step 4: I prefer to whip my potatoes in my electric mixer, but you can just mash the potatoes by hand. Add the minced onions, sour cream, butter and half of the cheese. Whip or mash these ingredients together until well combined.

Step 5: Preheat the oven to 400F. Take each empty potato skin and fill with the potato filling until all the filling is gone. With the rest of the cheese, place a little bit on top of each potato. Place each of the potato halves in a large casserole dish. Bake for 15-20 minutes, until golden brown. Take out of the oven and ENJOY!