Stuffed Chive Potatoes
Russet or long oval baking potatoes offer the fluffiest results for this delicious holiday side dish from the January 2006 issue of Canadian Living.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 34 g |
| fibre | 3 g |
| chol | 29 mg |
| sodium | 368 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 10% |
| vit C | 30% |
| folate | 9% |
-
4 baking potatoes
1/2 cup (125 mL) light sour cream
1/4 cup (50 mL) minced fresh chives
2 tbsp (25 mL) butter
1/2 tsp (2 mL) each salt and pepper
Preparation:
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.
Source
Canadian Living Magazine: January 2006
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