Creamy Cheese-and-Chive Potatoes

Ingredients

• 4 large baking potatoes 
• 5.5 ounce garlic-and-herb spreadable cheese soft
• 2 tablespoons butter 
• 3 tablespoons chives fresh divided chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground pepper white
• 1 teaspoon horseradish prepared
• 1  shallots chopped
• 0.7 cup cup heavy whipping cream sour

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Cut a 1-inch-wide strip from the top of each baked potato. Scoop out pulp, leaving potato shells intact. Mash pulp.
2. Melt butter in a small skillet over medium heat; add shallot and garlic, and saut 2 minutes.
3. Stir together pulp, shallot mixture, 1 tablespoon chives, and next 4 ingredients. Spoon into shells, and place on a baking sheet.
4. Bake at 350 for 20 minutes.
5. Sprinkle with remaining 2 tablespoons chives.
6. Creamy Chive-and-Gorgonzola Potatoes: Substitute 2 ounces crumbled Gorgonzola cheese for soft spreadalbe cheese, and increase sour cream to 1 cup.
7. Note: For testing purposes only, we used Alouette Garlic et Herbes Gourmet
8. Spreadable Cheese.