Recipe - Parmesan-Herb Stuffed Baked Potatoes

4 Baking potatoes
6 tablespoon Margarine melted
1 Clove garlic peeled and
Minced
4 ounce Light cream cheese
Softened
One half cup Grated Parmesan cheese
One half cup Light sour cream
One fourth cup Fresh parsley finely
Chopped
1 tablespoon Fresh chives snipped
1/8 teaspoon Salt
Ground black pepper to
Taste

Scrub the potatoes and pierce in several places with a small knife. Bake in
a preheated 350degree oven about 1 One fourth hours, or until tender. Cool
slightly: cut a thin slice from the tops of the potatoes and coop out the
insides, leaving a thin shell. Place on baking sheet. Mash the potato pulp
with a fork. Combine the margarine and garlic; brush lightly over the
insides of the potato shells. Add the remaining to the pulp. Mash in the
cream cheese. Add the Parmesan, sour cream, parsley, chives, salt and
pepper. Fill the potato shells and bake in a preheated 350degree oven
1520 minutes, until heated through. Finish under the broiler, cooking
until golden.

Recipe By : Seattle Timesposted by Mike Key

From: Fido National Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini