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Herb-Stuffed Potatoes

Herb-Stuffed Potatoes
Twice-baked potatoes are a hearty classic. Try this twist featuring fresh herbs, cheese, and sour cream.


Ingredients

6 large russet potatoes, well scrubbed
3 medium shallots
1/4 cup(s) packed fresh parsley leaves
1/4 cup(s) packed fresh basil leaves
3/4 ounce(s) Parmesan cheese
2 tablespoon(s) margarine or butter
2 tablespoon(s) olive oil
1/4 teaspoon(s) dried marjoram
Salt
Pepper
1/4 cup(s) snipped fresh chives
1/4 cup(s) reduced-fat sour cream
1/2 cup(s) reduced-fat (2-percent) milk.

Directions


1. Preheat oven to 450 degrees F. Grease 18-inch by 12-inch jelly-roll pan.

2.With fork, pierce each potato 3 times; place on sheet of parchment paper in microwave. Microwave on High 20 minutes or until tender, turning once. Cover with kitchen towel; let cool.

3.Meanwhile, finely chop shallots, parsley, and basil. Grate Parmesan.

4.In 12-inch skillet, melt margarine in oil on medium. Add shallots, marjoram, pinch salt, and pinch freshly ground black pepper. Cook 6 to 8 minutes or until tender, stirring. Remove from heat; stir in chives, parsley, and basil.

5.Cut potatoes lengthwise in half. With spoon, scoop out potato flesh, leaving 1/4-inch shell; transfer flesh to large bowl Add shallot mixture, sour cream, milk, and 1/2 teaspoon each salt and freshly ground black pepper; mash well.

6.Spoon mixture into shells. Place in prepared pan; top with Parmesan. Bake 8 minutes or until golden brown.


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