Creamy Chive-And-Gorgonzola Potatoes |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish can be made with a variety of flavored cheeses. Southern Living, Dec/99. I didn't allow time for baking the potatoes. Ingredients:
4 large baking potatoes, baked |
2 tablespoons butter or 2 tablespoons margarine |
1 shallot, chopped |
2 garlic cloves, minced |
3 tablespoons chopped fresh chives, divided |
1 cup sour cream |
2 ounces crumbled gorgonzola |
1 teaspoon prepared white horseradish |
1/4 teaspoon fresh ground white pepper |
crushed red pepper flakes (pinch or two) (optional) |
Directions:
1. Cut a 1 wide strip from the top of each baked potato.
2. Scoop out pulp, leaving shells intact.
3. Mash pulp.
4. Melt butter in small skillet over medium heat; add shallot and garlic, and sauté 2 minutes.
5. Stir together pulp, shallot mixtures, 1 tablespoon chives, and next 4 or 5 ingredients.
6. Spoon into shells, and place on baking sheet.
7. Bake at 350º for 20 minutes.
8. Sprinkle with remaining 2 tablespoons of chives.
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