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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You'll receive raves over these rich, creamy potatoes. They're an extra-nice side dish without a lot of extra effort...a great way to round out your holiday meal. Lucy Meyring, Walden, Colorado Ingredients:
8 baking potatoes (about 3 pounds) |
canola oil |
1/3 cup butter, softened |
1/4 cup minced chives |
1 teaspoon salt |
1/4 teaspoon pepper |
1/3 to 1/2 cup evaporated milk |
paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells.
2. In a large bowl, mash the pulp with butter. Stir in the chives, salt, pepper and enough milk to obtain desired consistency. Spoon into potato shells; sprinkle with paprika.
3. Place on an ungreased baking sheet. Bake at 375° for 20-30 minutes or until heated through. (Potatoes may be stuffed ahead and refrigerated or frozen. Allow additional time for reheating.) Yield: 8 servings.
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