Creamy Chive-and-Gorgonzola Potatoes

Ingredients

• 4 large baking potatoes, baked
• 2 tablespoons butter or margarine
• 1 shallot, chopped
• 2 garlic clvoes, minced
• 3 tablespoons chopped fresh chives, divided
• 1 cup sour cream
• 2 ounces crumbled gorgonzola cheese
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground white pepper

Preparation

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 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 baking sheet.
4. Bake at 350º for 20 minutes. Sprinkle with remaining 2 tablespoons chives.