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Ingredients
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6 large baking potatoes
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1 (8 ounce) container sour cream
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1 cup grated Cheddar cheese
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½ cup butter, softened
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1 (1 ounce) package dry onion dip mix
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1 teaspoon salt
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¼ teaspoon ground white pepper
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⅛ teaspoon ground paprika, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
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Bake in the preheated oven until potatoes are easily pierced with a fork, about 1 hour.
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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.
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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.
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Bake in the oven until heated through and cheese is melted, about 25 minutes.
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Nutrition Facts (per serving)
298 | Calories |
15g | Fat |
36g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 298 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 47% |
Cholesterol 39mg | 13% |
Sodium 529mg | 23% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 11mg | 12% |
Calcium 121mg | 9% |
Iron 2mg | 9% |
Potassium 809mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.