Preparation:
Place potatoes in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; cook 15 to 20 minutes or until tender. Drain. Cut potatoes in
half. If necessary, cut thin slice from bottom of potato halves to leverl.
Scoop out center of cooked potatoes, leaving 1/8-inch shell. Place scooped
out potato (not shells) in small bowl. Add 1 teaspoon chives, thyme, salt,
garlic powder, sour cream, margarine and milk; mash until smooth. Pipe or
spoon potato mixture into potaoe shells. Place on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 3 to 5 minutes or until hot and lightly
browned. Sprinkle with papriika and chives. Arrange filled potatoes on
serving plate. If desired, garnish with fresh thyme. |
