4 large Idaho® Potatoes
1/4 cup margarine
1 3-ounce package light cream cheese
1/3 cup chopped chives
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 4
1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp.
2. Combine margarine and cream cheese in a medium microwave-safe glass bowl. Microwave at HIGH 30 to 40 seconds, or until cream cheese is softened. Add potato pulp, chives, milk, salt and pepper, mixing well. Stuff potato shells with potato mixture.
3. Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated.
Servings: 4
1/4 cup margarine
1 3-ounce package light cream cheese
1/3 cup chopped chives
1/4 cup skim milk
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 4
1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp.
2. Combine margarine and cream cheese in a medium microwave-safe glass bowl. Microwave at HIGH 30 to 40 seconds, or until cream cheese is softened. Add potato pulp, chives, milk, salt and pepper, mixing well. Stuff potato shells with potato mixture.
3. Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated.
Servings: 4
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