STUFFED BAKED POTATOES

SERVES 3

I love a regular baked potato smothered with butter, sour cream and chives. This presentation, in which the potato is stuffed and reheated, is a nice change and very easy to do. You could add any of your favorite potato toppings to the stuffing.

INGREDIENTS

3 medium baking potatoes, scrubbed

3 tablespoons butter, room temperature

2 tablespoons sour cream

3 tablespoons grated sharp cheddar cheese

1-1/2 tablespoons freeze-dried chives

Salt and pepper to taste

Preheat oven to 400° F. Cut a slit in the top of each potato. Bake until tender, about 1 hour. Remove from oven. Reduce oven temperature to 375°.

Remove part of the top of the potato by cutting an oval around the slit. (Hold the potato with a towel to protect your hand from the heat.) Using a small spoon, scoop out as much of the potato as you can without going through the peel. Place in a medium bowl. Repeat with the other potatoes. Mash the potatoes with a potato masher or fork. Mash in the butter. Stir in the sour cream and 2 tablespoons of the cheese. Add the chives, salt and pepper and stir well. (You might need more butter and/or sour cream depending on the size and dryness of the potatoes.) Taste for seasoning. Stuff the potato peels with the potato mixture. Top with a bit of butter and the remaining cheese. Place on a baking sheet and return to the oven. Bake until hot and slightly brown on top, about 20 minutes. If desired, garnish with some chives before serving.

Note: If the potatoes are very large, they can be cut in half horizontally after the first baking, stuffed and reheated as indicated, serving one half per person.

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