Herb Stuffed Potatoes

By pmhare

Ingredients

• 6 large russet potatoes
• 3 medium shallots
• 1/4 c packed fresh parsley leaves
• 1/4 cu packed fresh basil leaves
• 3/4 oz parmesan cheese
• 2 tbls. margarine
• 2 tbls. olive oil
• 1/4 tsp, dried marjoram
• salt & pepper
• 1/4 c. snipped fresh chives
• 1/4 c reduced fat sour cream
• 1/2 c reduced fat milk

Details

Servings 12

Preparation

Step 1

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.