Parmesan-Herb Stuffed Baked Potatoes
Categories: Potato, Parsley, Garlic, Parmesan, Cream, Sour cream, Cream Cheese, Parmes, Cheese, Side dishes, Vegetables, Stuffed
4 Baking potatoes
6 tablespoons of Margarine, melted
1 Clove garlic, peeled and minced
4 ounces of light cream cheese, softened
1/2 cup of Grated Parmesan cheese
1/2 cup of Light sour cream
1/4 cup of Fresh parsley, finely chopped
1 tablespoon of fresh chives, snipped
1/8 teaspoon of salt
Ground black pepper, to taste |
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Scrub the potatoes and pierce in several places with a small knife. Bake in a preheated 350ºF. oven about 1 1/4 hours, or until tender. Cool slightly: cut a thin slice from the tops of the potatoes and coop out the insides, leaving a thin shell. Place on baking sheet. Mash the potato pulp with a fork. Combine the margarine and garlic; brush lightly over the insides of the potato shells. Add the remaining to the pulp. Mash in the cream cheese. Add the Parmesan, sour cream, parsley, chives, salt and pepper. Fill the potato shells and bake in a preheated 350ºF. oven 15-20 minutes, until heated through. Finish under the broiler, cooking until golden. Serving Size: 4 Recipe By : Seattle Times-posted by Mike Key From: Fido National Cooking Echo From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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