Ingredients
- 4 lrg Baking potatoes
- 6 tablespoons Butter or margarine
- 3 lrg Garlic cloves, finely minced
- 1/2 cup Heluva Good Sour Cream
- 1 cup Heluva Good Sharp Cheddar Cheese,, shredded
- 2 tablespoons Chives, chopped
- 1 tablespoon Parsley, chopped
- 1/8 teaspoon Cayenne pepper
- Salt and pepper, to taste
- Paprika, to taste
Make it step by step
- 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
- Suggested Wine: Hazlitt 1852 Vineyards Riesling.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.