Ingredients
- 6 large baking Potatoes
- 4 tbsp. LALA® Crema Mexicana (Mexican Style Sour Cream)
- 3 to 4 tbsp. of Milk or Half-and-Half
- ¼ cup Butter, room temperature
- 2 tablespoons fresh chopped Chives
Directions
Heat oven to 425°F. First scrub potatoes and pat dry. Pierce top of potatoes with a fork and bake for about 50 minutes, or until potatoes are tender.
After they’ve cooled a bit, remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.
In a bowl, combine the potato with LALA® Crema Mexicana, 3 tablespoons milk, and butter; beat until well blended. Add more milk or half-and-half if needed. Add in salt and pepper to taste then spoon the mixture into the potato skins. Sprinkle with the chives.
Cover and refrigerate until the next day or bake at 375°F for about 10 to 15 minutes, or until lightly browned.
If the potatoes have been refrigerated, bake at 375°F for 20 to 25 minutes, until hot and lightly browned.
