Creamy Cheese-and-Chive Potatoes

Southern Living
Experiment with a variety of flavored cheeses in this dish.
4 servings


+ Add To Shopping List
4 large baking potatoes, baked
2 tablespoons butter or margarine
1 shallot, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh chives, divided
2/3 cup sour cream
1 (5.5-ounce) container garlic-and-herb soft spreadable cheese
1 teaspoon prepared horseradish
1/4 teaspoon ground white pepper


Cut a 1-inch-wide strip from the top of each baked potato. Scoop out pulp, leaving potato shells intact. Mash pulp.

Melt butter in a small skillet over medium heat; add shallot and garlic, and sauté 2 minutes.

Stir together pulp, shallot mixture, 1 tablespoon chives, and next 4 ingredients. Spoon into shells, and place on a baking sheet.

Bake at 350° for 20 minutes. Sprinkle with remaining 2 tablespoons chives.

Creamy Chive-and-Gorgonzola Potatoes: Substitute 2 ounces crumbled Gorgonzola cheese for soft spreadalbe cheese, and increase sour cream to 1 cup.

Note: For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese.

Created date

October 2003