Yield: 4 Servings
|4 larges||Baking potatoes|
|6 tablespoons||Butter or margarine|
|3 larges||Garlic cloves; finely minced|
|½ cup||Heluva Good Sour Cream|
|1 cup||Heluva Good Sharp Cheddar Cheese;, shredded|
|2 tablespoons||Chives; chopped|
|1 tablespoon||Parsley; chopped|
|⅛ teaspoon||Cayenne pepper|
|Salt and pepper; to taste|
|Paprika; to taste|
Bake potatoes in a 400øF oven for 1 1 /2 hours. While potatoes are baking, saute garlic in 2 tablespoons of butter. Cook until garlic is softened. Do not brown! Set aside. Remove potatoes from oven and allow to cool slightly. Scoop out pulp and place in large mixing bowl, setting skins aside. Mash potatoes with fork. Add garlic, remining butter, sour cream, cheese, 1½ tablespoons chives, parsley, cayenne pepper, salt and black pepper. Mix thoroughly. TReturn mixture to potato skins mounding it slightly. Sprinkle tops with paprika. Place on cookie sheet and bake at 350øF for 15 minutes. Sprinkle with rmaining chives and serve immediately.
Suggested Wine: Hazlitt 1852 Vineyards Riesling.
Recipe by: Hazlitt 1852 Vineyards Posted to recipelu-digest by Nesb2@... on Feb 26, 1998