Courtesy of Idaho Potato Commission
8Servings•20 Min.Prep Time•70 Min.Cook Time•
原料：
- 8 small Idaho® potatoes (about 4-5 oz.)
- shortening (optional)
- 1/2 c. light dairy sour cream or plain yogurt
- 2 oz. Gouda cheese, shredded (1/2 c.)
- 2 Tbsp. snipped fresh chives
- 2 tsp. Dijon-style mustard
- 1/2 tsp. salt
- 3/4 tsp. pepper
- 1-2 Tbsp. milk (optional)
- 2 hard cooked eggs, peeled and coarsely chopped
- fresh chives, cut to desired length
说明：
- Preheat oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap in foil to "steam.")
- Place potatoes in a shallow baking pan. Bake potatoes, uncovered, for 40-50 min. or until tender. Remove from oven; cool slightly for easier handling.
- Cut a thin crosswise slice off both ends of each baked potato. Carefully scoop pulp from each potato leaving a 3/4-in.shell. Add pulp to bowl; set shells aside.
- Mash the potato pulp. Stir in sour cream or yogurt, cheese, snipped chives, mustard, salt, and pepper. (If necessary, add 1-2 Tbsp. milk to achieve desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish.
- Bake potatoes, uncovered, in 425°F oven for about 20 min. or until heated through and tops are set. Garnish with fresh chives (or other fresh herbs).
- Recipe courtesy of Idaho Potato Commission.
营养：
| 成分 | 数值 |
|---|
| Calories | 185 |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 64mg |
| Total Carbs | 29g |
| Fiber | 1g |
| Protein | 7g |
| Sodium | 266mg |