Sherry's Twice-Baked Chive Potatoes
Makes:
8 servings
Total Time:
1 hr 45 min
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 8 large baking potatoes
- 1 Tbsp. canola oil
- 2 cups light cream
- 6 Tbsp. butter
- 4 oz. Philadelphia Light Cream Cheese, room temperature
- 1-1/4 tsp. salt
- 2 Tbsp. chopped fresh chives
- 1/4 tsp. paprika
make it
Preheat oven to 400°F. Pierce potatoes with fork. Rub with oil. Transfer to baking sheet. Bake until tender - 1 hr. Cool slightly. Cut top 1/3 (horizontally) from each potato. Scoop potatoes from skin into a bowl.
In pot over low-heat, combine light cream and butter. Heat until butter has melted and mix is hot. Add mix to potato in bowl along with cream cheese and salt. On med-high speed, beat until smooth, stir in chives. Spoon potato mix into potato skins, sprinkle with paprika. Transfer to baking sheet.
Bake until golden, about 20 minutes.
Notes
"Holiday 2009"
These potatoes are a treat. They take over from the ho-hum everyday mashed potatoes.
