Creamy Chive-And-Gorgonzola Potatoes

• 4 large baking potatoes, baked
• 2 tablespoons butter or 2 tablespoons margarine
• 1 shallot, chopped
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh chives, divided
• 1 cup sour cream
• 2 ounces crumbled gorgonzola
• 1 teaspoon prepared white horseradish
• 14 teaspoon fresh ground white pepper
• crushed red pepper flakes (pinch or two) (optional)

1. Cut a 1" wide strip from the top of each baked potato.
2. Scoop out pulp, leaving shells intact.
3. Mash pulp.
4. Melt butter in small skillet over medium heat; add shallot and garlic, and saute 2 minutes.
5. Stir together pulp, shallot mixtures, 1 tablespoon chives, and next 4 or 5 ingredients.
6. Spoon into shells, and place on baking sheet.
7. Bake at 350 degrees for 20 minutes.
8. Sprinkle with remaining 2 tablespoons of chives.

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

Taken from www.food.com/recipe/creamy-chive-and-gorgonzola-potatoes-163906 (may not work)