Herb-Stuffed Potatoes

By mamacasma

Twice-baked potatoes are a hearty classic. Try this twist featuring fresh herbs, cheese, and sour cream.

Ingredients

• 3 large russet potatoes, well scrubbed
• 1 1/2 medium shallots
• 1/8 cup(s) packed fresh parsley leaves
• 1/8 cup(s) packed fresh basil leaves
• 1/3 ounce(s) Parmesan cheese
• 1 Tablespoon(s) margarine or butter
• 1 Tablespoon(s) olive oil
• 1/8 teaspoon(s) dried marjoram
• Salt
• Pepper
• 1/8 cup(s) snipped fresh chives
• 1/8 cup(s) reduced-fat sour cream
• 1/4 cup(s) reduced-fat (2-percent) milk

Preparation

Step 1

Preheat oven to 450 degrees F. Grease 18-inch by 12-inch jelly-roll pan.
With fork, pierce each potato 3 times; place on sheet of parchment paper in microwave. Microwave on High 20 minutes or until tender, turning once. Cover with kitchen towel; let cool.
Meanwhile, finely chop shallots, parsley, and basil. Grate Parmesan.
In 12-inch skillet, melt margarine in oil on medium. Add shallots, marjoram, pinch salt, and pinch freshly ground black pepper. Cook 6 to 8 minutes or until tender, stirring. Remove from heat; stir in chives, parsley, and basil.
Cut potatoes lengthwise in half. With spoon, scoop out potato flesh, leaving 1/4-inch shell; transfer flesh to large bowl Add shallot mixture, sour cream, milk, and 1/2 teaspoon each salt and freshly ground black pepper; mash well.
Spoon mixture into shells. Place in prepared pan; top with Parmesan. Bake 8 minutes or until golden brown.