My stuffed potatoes are always a hit when I serve them. The garlic adds a delicious note to this simple recipe.
—MARIE HATTRUP SPARKS, NV
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
4 large baking potatoes
3 tablespoons butter, softened
2/3 cup sour cream
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
1. Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high 10-12 minutes or until tender, turning once.
2. When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in sour cream, garlic, salt and pepper. Spoon into the potato shells.
3. Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high 1-2 minutes or until heated through.
NOTE This recipe was tested in a 1,100-watt microwave.