Stuffed Chive Potatoes
This recipe makes 4 servings
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 |
Russet or long oval baking potatoes offer the fluffiest results for this delicious holiday side dish from the January 2006 issue of Canadian Living.
Ingredients
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
- Keywords : Sides; Potatoes; Vegetarian; Bake;
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