Sunday, April 01, 2007

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

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.

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.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)