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Creamy Chive Stuffed Potatoes

chef.tim.lee's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Potato
Servings: 
4

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