Recipe Categories
Sides & Veg
Back to Potatoes

Kat's Twice Baked Buttermilk Potatoes

2 large baking potatoes
2 teaspoons reduced fat margarine, melted
1/3 cup buttermilk
1 tablespoon fresh minced chives or 1 teaspoon dried chives
salt and freshly ground pepper to taste
paprika for garnish

Bake or microwave the potatoes until tender but still firm. Let cool; at room temperature, they have less chance of falling apart when you scoop them out, then scoop out the centers, leaving a firm, 1/4 inch thick shell. Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350F for 15 to 20 minutes, or until well heated through. Serve hot.

He who receives a good turn should never forget it; he who does one should never remember it.

- Pierre Charron