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Creamy Cheese-and-Chive Potatoes

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


  • 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

How to Make It

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

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

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

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

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

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