2 tbsp. vegetable oil
3 tbsp. butter
3/4 cup shredded American cheese
1/2 cup sour cream
1 tbsp. chopped green onion
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| BAKED POTATOES WITH CHEESE SAUCE | ||||||
| Serves 4 | ||||||
| 4 large russet potatoes, scurbbed 2 tbsp. vegetable oil 3 tbsp. butter 3/4 cup shredded American cheese 1/2 cup sour cream 1 tbsp. chopped green onion |
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| Preheat oven to 425. Pierce potatoes in several places with a fork. Microwave on High for about 12 minutes. Brush potatoes with oil. Bake until fork tender; about 20 minutes. While potatoes are baking, melt butter in a saucepan over low heat; remove from heat. Add cheese to saucepan; stir continually until cheese melts. Add sour cream; blend well. Remove potatoes from oven and pierce each with a fork to release steam. Cut a large "X" in each potato and squeeze sides and ends together to open and loosen potato pulp. Spoon cheese sauce evenly over potatoes. Sprinkle tops with green onion. | ||||||