| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Cheese, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
| 6 |
tb |
Butter or margarine |
| 3 |
lg |
Garlic cloves; finely minced |
| 1/2 |
c |
Heluva Good Sour Cream |
| 1 |
c |
Heluva Good Sharp Cheddar Cheese;, shredded |
| 2 |
tb |
Chives; chopped |
| 1 |
tb |
Parsley; chopped |
| 1/8 |
ts |
Cayenne pepper |
|
|
Salt and pepper; to taste |
|
|
Paprika; to taste |
INSTRUCTIONS
Bake potatoes in a 400°F oven for 1 1 /2 hours. While potatoes are baking,
saute garlic in 2 tablespoons of butter. Cook until garlic is softened. Do
not brown! Set aside. Remove potatoes from oven and allow to cool
slightly. Scoop out pulp and place in large mixing bowl, setting skins
aside. Mash potatoes with fork. Add garlic, remining butter, sour cream,
cheese, 1 1/2 tablespoons chives, parsley, cayenne pepper, salt and black
pepper. Mix thoroughly. TReturn mixture to potato skins mounding it
slightly. Sprinkle tops with paprika. Place on cookie sheet and bake at
350°F for 15 minutes. Sprinkle with rmaining chives and serve immediately.
Suggested Wine: Hazlitt 1852 Vineyards Riesling.
Recipe by: Hazlitt 1852 Vineyards
Posted to recipelu-digest by Nesb2@aol.com on Feb 26, 1998
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”