Creamy Cheese-And-Chive Potatoes

• 4 large baking potatoes, baked
• 2 tablespoons butter or margarine
• 1 shallot, chopped
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh chives, divided
• 2/3 cup sour cream
• 1 (5.5-ounce) container garlic-and-herb soft spreadable cheese
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground white pepper

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 saute 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 350u0b0 for 20 minutes. Sprinkle with remaining 2 tablespoons chives.
5. Creamy Chive-and-Gorgonzola Potatoes: Substitute 2 ounces crumbled Gorgonzola cheese for soft spreadalbe cheese, and increase sour cream to 1 cup.
6. Note: For testing purposes only, we used Alouette Garlic et Herbes Gourmet Spreadable Cheese.

baking potatoes, butter, shallot, garlic, fresh chives, sour cream, garlic, horseradish, ground white pepper

Taken from www.myrecipes.com/recipe/creamy-cheese-and-chive-potatoes (may not work)