Crunch Topped Stuffed Potatoes

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A flavorful recipe for twice-baked potatoes that uses Marzetti® Large Cut Ranch Croutons as the finishing touch.

READY In

90 Minutes

PREP TIME

15 Minutes

COOK TIME

75 Minutes

SERVES

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Ingredients

1 cup, crushed Marzetti® Large Cut Ranch Croutons

6 large baking potatoes, washed, pierced in several places with fork

1/2 cup sour cream

2 cups grated cheddar cheese (yellow or white)

1/2 cup milk

1/4 cup butter (or margarine)

1 teaspoon salt

1/2 teaspoon ground black pepper

3 tablespoons chopped scallions, plus extra for garnish if desired

Directions

Preheat oven to 400°F. Place potatoes on sheet pan and bake for 1 hour or until potatoes are done. Reduce heat to 350° F. Allow potatoes to cool. Cut 1/3-inch slice off top of each potato.

Scoop out potato and place in a bowl and mash. Add sour cream, cheddar cheese, milk, butter, salt, pepper and scallions and mix to blend. Spoon potato mixture into skin shell. Place filled potatoes on a baking sheet and rebake for 15 minutes or until hot. Sprinkle with chopped scallions and Marzetti® Large Cut Ranch Croutons.