Sour cream 'n' chive twice-baked potato bites
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | smalls | Red potatoes |
| 1 | teaspoon | Chopped fresh chives |
| ¼ | teaspoon | Dried thyme leaves or 3/4 tsp. chopped fresh thyme |
| ¼ | teaspoon | Salt |
| Dash garlic powder | ||
| 2 | tablespoons | Sour cream |
| 1 | tablespoon | Margarine or butter, melted |
| 1 | tablespoon | Milk |
| Paprika, if desired | ||
| Chopped fresh chives, if desired | ||
Directions
Place potatoes in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; cook 15 to 20 minutes or until tender. Drain.
Cut potatoes in half. If necessary, cut thin slice from bottom of potato halves to level. Scoop out center of cooked potatoes, leaving ⅛ inch shell. Place scooped out potato (not shells) in small bowl. Add 1 teaspoon chives, thyme, salt, garlic powder, sour cream, margarine and milk; mash until smooth.
Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
Broil 4 to 6 minutes from heat for 3 to 5 minutes or until hot and lightly browned. Sprinkle with paprika and chives. Arrange filled potatoes on serving plate. If desired, garnish plate with fresh thyme. Yield: 12 appetizers. Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 9, 1999