Sour Cream 'n Chive Twice-Baked Potato Bites
Sour Cream 'n Chive Twice-Baked Potato Bites
6 small red potatoes (or new potatoes)
1 tsp. chopped fresh chives
1/4 tsp. dried thyme leaves or
3/4 tsp. chopped fresh thyme
1/4 tsp. salt
Dash garlic powder
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2 Tbsp. sour cream
1 Tbsp. margarine or butter, melted
1 Tbsp. milk
Paprika, if desired
Chopped fresh chives, if desired
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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 tsp. 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 inches from heat for 3 to 5 minutes or until hot and lightly browned. Sprinkle with paprika and
chives. Makes 12 appetizers.
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