Herb Stuffed Potatoes

Herb Stuffed Potatoes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 6

    large russet potatoes

  • 3

    medium shallots

  • ¼

    c packed fresh parsley leaves

  • ¼

    cu packed fresh basil leaves

  • ¾

    oz parmesan cheese

  • 2

    tbls. margarine

  • 2

    tbls. olive oil

  • ¼

    tsp, dried marjoram

  • salt & pepper

  • ¼

    c. snipped fresh chives

  • ¼

    c reduced fat sour cream

  • ½

    c reduced fat milk


1. Preheat oven to 450. Grease 18" by 12" jelly-roll pan 2. With fork, pierce each potato 3 times; place on sheet of parchment paper in microwave. Microwave on high for 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-in skillet, melt margarine in oil on medium. Add shallots, marjoram, pinch salt, and pinch freshly ground black pepper. Cook 6 to 8 inutes 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 to large bowl. Add shallot mixture, sour cream, milk, and 1/2 tsp. salt and ground black pepper; mash well. 6. Spoon mixture into shells. Place in prepared pan; top with Parmesan. Bake 8 min or until golden brown.


Facebook Conversations