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.
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