For dinner tonight I went to my cheese drawer to see what I could use in my twice baked potatoes. I found some light havarti, and thought it would pair nicely with sour cream and chives. To use up the zucchini my dad sent, I went with succotash. I asked JJ what kind of chicken he wanted, and he told me panko buffalo chicken tenders, his new favorite, that I've been making a lot lately!
Sour Cream, Chives, and Light Havarti Twice Baked Potatoes
2 russet potatoes
1/4 c. light sour cream
1/2 c. shredded light havarti cheese
1 tbsp. fresh snipped chives
Splash of skim milk
Garlic Salt and Pepper
Wash potatoes, slice into the center halfway through the potato, and put in a 450 degree oven. Bake for 45-60 minutes. Remove from the oven and let sit for 5 minutes. Slice off the top third of the potato. Scoop out the insides of the bottom 2/3, and peel the skin off the top third. Add to a bowl and mash with a fork. Add sour cream, cheese, chives, milk, garlic salt and pepper. Taste for seasoning, and add more milk to reach desired consistency.
Place back in the oven for 15 minutes or until crusty brown on top.