Creamy Chive Stuffed Potatoes
|Baking potatoes||8 Medium|
|Vegetable oil||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Frozen chopped chives||2 Ounce, thawed (1 Carton)|
|Chopped onion||2 Tablespoon|
|Sour cream||16 Ounce (1 Carton, Commercial Variety)|
Scrub potatoes thoroughly, and rub skins with oil; bake at 400 degrees for 1 hour or until done.
Allow potatoes to cool to touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Combine potato pulp, butter, chives, onion, sour cream, salt, and pepper; mix well.
Stuff shells with potato mixture; sprinkle with paprika., Wrap in heavy-duty aluminum foil; bake potatoes at 400 degrees for 10 minutes or until heated thoroughly.