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Ingredients:
- 4 large baking potatoes, such as russets
- 1 package (3oz) cream cheese, softened
- 1 teaspoon minced fresh or frozen chives
- 3 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sour cream
- 1 egg
- 1/2 teaspoon salt
- dash pepper
- paprika, optional
- additional grated Parmesan cheese, for garnish
Preparation:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned.
Serves 4.
Serves 4.
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