Stuffed Chive Potatoes

Stuffed Chive Potatoes 150 Image by: Stuffed Chive Potatoes 150 Author: Canadian Living

Russet or long oval baking potatoes offer the fluffiest results for this delicious holiday side dish from the January 2006 issue of Canadian Living.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2006

Ingredients

  • 4 baking potatoes
  • 1/2 cup light sour cream
  • 1/4 cup minced fresh chives
  • 2 tablespoons butter
  • 1/2 teaspoon each salt and pepper

Method

Using fork, prick each potato several times. Bake in 400°F (200°C) oven until potato yields when gently pressed, about 1 hour. (Or microwave at high for about 10 minutes.)

Cut thin slice from each potato. Leaving 1/2-inch (1 cm) thick walls, scoop flesh into bowl. Mash in sour cream, chives, butter and half each of salt and pepper.

Sprinkle shells with remaining salt and pepper; spoon in potato mixture, mounding slightly. Place on baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours. Uncover and heat in 375°F/190°C oven until hot, about 20 minutes.) Broil until tops are golden, about 3 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 368 mg
  • Protein 4 g
  • Calories 236.0
  • Total fat 10 g
  • Cholesterol 29 mg
  • Saturated fat 6 g
  • Total carbohydrate 34 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Chive Potatoes

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