Baked, Stuffed Potatoes with Cream Cheese and Chives – Denver Post
- 4 baked potatoes
- 3 Tablespoons cream cheese
- 2 Tablespoons butter
- 4-5 Tablespoons milk
- Salt and freshly ground black pepper to taste
- 2 Tablespoons chopped chives
When the potatoes are cooked and cool enough to handle, slice them in half lengthwise and scoop the flesh into a bowl. Add the cream cheese and butter and mash into the potatoes. Mix enough of the milk to achieve a moist and tender consistency. Season to taste with salt and petter. Mix in the chives.
Spoon the mixture back in equal amounts inside the potato skins.
When ready to bake, heat the iveb to 375 degrees. Place the filled potato skins on a cookie sheet and bake for about 15 minutes or until hot, with the skins crispy.
Note: To make a less-caloric version: substitute 1 cup cottage cheese plus 1/2 cup skim milk buttermilk for cream cheese, butter and milk.