4 servings

Experiment with a variety of flavored cheeses in this dish.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

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