Idaho Potato Commission
The high solids content of Idaho Potatoes yields a fluffy, light and delicious potato - prefect for stuffing with freshly chopped chives mixed with cream cheese.
- 4 large Idaho Potatoes
- 1/4 cup margarine
- 1 (3-ounce) packed light cream cheese
- 1/3 cup chopped chives
- 1/4 cup skimmed milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Estimated Nutritional Analysis per Serving:
- Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from to of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp.
- Combine margarine and cream cheese in a medium microwave-safe glass bowl. Microwave at HIGH 30 to 40 seconds, or until cream cheese is softened. Add potato pulp, chives, milk, salt and pepper, mixing well. Stuff potato shells with potato mixture.
- Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated.
407 cal, 14 g fat 8 mg cholesterol, 508 mg sodium, 9 g protein, 63 g carbohydrates