| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 6 |
sm |
Red potatoes |
| 1 |
ts |
Chopped fresh chives |
| 1/4 |
ts |
Dried thyme leaves or 3/4 tsp. chopped fresh thyme |
| 1/4 |
ts |
Salt |
|
|
Dash garlic powder |
| 2 |
tb |
Sour cream |
| 1 |
tb |
Margarine or butter, melted |
| 1 |
tb |
Milk |
|
|
Paprika, if desired |
|
|
Chopped fresh chives, if desired |
INSTRUCTIONS
Place potatoes in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; cook 15 to 20 minutes or until tender. Drain.
Cut potatoes in half. If necessary, cut thin slice from bottom of potato
halves to level. Scoop out center of cooked potatoes, leaving 1/8 inch
shell. Place scooped out potato (not shells) in small bowl. Add 1 teaspoon
chives, thyme, salt, garlic powder, sour cream, margarine and milk; mash
until smooth.
Pipe or spoon potato mixture into potato shells. Place on ungreased cookie
sheet.
Broil 4 to 6 minutes from heat for 3 to 5 minutes or until hot and lightly
browned. Sprinkle with paprika and chives. Arrange filled potatoes on
serving plate. If desired, garnish plate with fresh thyme. Yield: 12
appetizers. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus
to Celebrate Spring.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999
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