Creamy Cheese-and-Chive Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Experiment with a variety of flavored cheeses in this dish. Ingredients:
4 large baking potatoes, baked |
2 tablespoons butter or margarine |
1 shallot, chopped |
2 garlic cloves, minced |
3 tablespoons chopped fresh chives, divided |
2/3 cup sour cream |
1 (5.5-ounce) container garlic-and-herb soft spreadable cheese |
1 teaspoon prepared horseradish |
1/4 teaspoon ground white pepper |
Directions:
1. Cut a 1-inch-wide strip from the top of each baked potato. Scoop out pulp, leaving potato shells intact. Mash pulp.
2. Melt butter in a small skillet over medium heat; add shallot and garlic, and sauté 2 minutes.
3. Stir together pulp, shallot mixture, 1 tablespoon chives, and next 4 ingredients. Spoon into shells, and place on a baking sheet.
4. Bake at 350° for 20 minutes. Sprinkle with remaining 2 tablespoons chives.
5. Creamy Chive-and-Gorgonzola Potatoes: Substitute 2 ounces crumbled Gorgonzola cheese for soft spreadalbe cheese, and increase sour cream to 1 cup.
6. Note: For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese.
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