- 4 large baking potatoes
- Onion Sauce:
- 2 tablespoons butter
- 2 tablespoons thinly sliced green onions
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup half-and-half
- salt to taste
- 1/4 cup half-and-half
- 1 tablespoon butter
- 3/4 cup grated Parmesan cheese, divided
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Arrange potatoes on a baking sheet.
- Bake potatoes in the preheated oven until tender, about 1 hour.
- Melt 2 tablespoons butter in small pot over medium heat. Add green onions; cook until soft, about 4 minutes. Stir in flour until well blended, about 1 minute. Pour in milk and 1/2 cup half-and-half gradually, stirring sauce constantly. Season with salt and cook until sauce is thickened, 10 to 15 minutes.
- Cut a slice from the top of each baked potato and scoop the pulp into a bowl. Mash pulp until no lumps remain. Add 1/4 cup half-and-half and 1 tablespoon butter; blend together with an electric mixer. Stir in 1/2 cup Parmesan cheese and pepper until fully combined.
- Fill baked potato skins with the mashed pulp mixture; make a well on top of each potato. Fill wells with onion sauce. Sprinkle 1/4 cup Parmesan cheese on top.
- Turn on the broiler. Return stuffed potatoes to the oven and broil until golden brown; about 15 minutes.
05/03/2018
recipepes.com
Twice-Baked Potatoes with Creamy Green Onion Sauce, recipe
PT15M
PT1H
5
455 calories
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