Cheese and Chive Potatoes

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 (5-1/2 oz.) tub of garlic and herb spreadable cheese 1 teaspoon prepared horseradish 1/4 teaspoon ground white pepper

Directions:
Melt the butter in a small heavy skillet over medium heat; add the shallot and garlic and cook until wilted (about 2 minutes). Meanwhile, cut a 1-inch strip from the top of each baked potato and scoop out the pulp, leaving a 1/2-inch shell. Mash the pulp. Stir pulp, shallot mixture, 1 tablespoon chives, sour cream, cheese, horseraddish and pepper together. Spoon pulp mixture into potato shells and place in a baking dish with sides. Bake at 350° for 20 minutes, or until thoroughly heated. Sprinkle with remaining chives just before serving.

Notes:
Substitute any soft cheese as desired. If the pulp seems a little thick, increase the amount of sour cream. You can use an onion instead of a shallot. The flavor will be a little different, but it's still good.