Creamy Chive Stuffed Potatoes Recipe
Ingredients
| Potatoes | 8 Medium | |
| Vegetable oil | ||
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| Chopped chives | 1 Carton (1l), frozen | |
| Onion | 2 Tablespoon, chopped | |
| Sour cream | 1 Carton (1l) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Paprika | ||
Directions
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 hour or until done.
Allow potatoes to cool to touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Combine potato pulp, butter, chives, onion, sour cream, salt, and pepper; mix well.
Stuff shells with potato mixture; sprinkle with paprika., Wrap in heavy-duty aluminum foil; bake potatoes at 400 degrees for 10 minutes or until heated thoroughly.
Allow potatoes to cool to touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Combine potato pulp, butter, chives, onion, sour cream, salt, and pepper; mix well.
Stuff shells with potato mixture; sprinkle with paprika., Wrap in heavy-duty aluminum foil; bake potatoes at 400 degrees for 10 minutes or until heated thoroughly.
Chef
