Parmesan-herb stuffed baked potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Baking potatoes | |
| 6 | tablespoons | Margarine -- melted |
| 1 | Clove garlic -- peeled and | |
| Minced | ||
| 4 | ounces | Light cream cheese -- |
| Softened | ||
| ½ | cup | Grated Parmesan cheese |
| ½ | cup | Light sour cream |
| ¼ | cup | Fresh parsley -- finely |
| Chopped | ||
| 1 | tablespoon | Fresh chives -- snipped |
| ⅛ | teaspoon | Salt |
| Ground black pepper -- to | ||
| Taste | ||
Directions
Scrub the potatoes and pierce in several places with a small knife.
Bake in a preheated 350-degree oven about 1¼ hours, or until tender. Cool slightly: cut a thin slice from the tops of the potatoes and coop out the insides, leaving a thin shell. Place on baking sheet. Mash the potato pulp with a fork. Combine the margarine and garlic; brush lightly over the insides of the potato shells. Add the remaining to the pulp. Mash in the cream cheese. Add the Parmesan, sour cream, parsley, chives, salt and pepper. Fill the potato shells and bake in a preheated 350-degree oven 15-20 minutes, until heated through. Finish under the broiler, cooking until golden.
Recipe By : Seattle Times-posted by Mike Key From: Fido National Cooking Echo