Everywhere, in the beautiful town of Kuttawa, there are chives growing wild. These little clusters of chives are sprinkled throughout the hills of Kentucky. So I wanted to cook something up using these yummy chives. I found a recipe in "Taste of Home: Mom's Best Made Easy." I tweaked this recipe quiet a bit, by adding mayo, regular mustard instead of Dijon, and replacing the green onions for the chives. I also didn't use bacon bits. I messed up one potato while I was shelling out the potato pulp so I just saved the rest that couldn't fit in and ate it as mashed potatoes. But this was a very yummy side that our family REALLY enjoyed!
2 Baking Potatoes
1/8 Cup of Milk (more if you like a smoother texture)
4 TBSP of Butter or Margarine
1 TBSP of Yellow Mustard or a little less to taste
2 TBSP of Mayonaise
1/2 Cup of Shredded Cheddar (mild)
8 Sprigs of Chive chopped
Salt and Pepper to taste
Options: Add any left over meats like shrimp, bacon bits or steak tips. Add a dash of paprika to make these potatoes "deviled". You can also add a kick to this recipe by adding some Ranch dressing!
Instead of baking the potatoes in the oven to soften them up, to speed up the process you can microwave them. Just pierce the potato a couple of times with a fork, place them in a microwave proof plate, and set the microwave to 7-10 minutes, depending on the size of the potato and the power of your microwave. Once the potatoes have been cook, let them stand for about 5 minutes so they can cool off. Be careful, the plate is also very hot. Also make sure that the potatoes are soften all the way. I messed up on a larger potato because it didn't cook all the way and when I tried to scoop out the inside, the outer shell broke on me.
Once the potato is cooled off, take a knife and cut a thin slice off the top of the potato. Discard. Get a spoon and then shell out the inside of the potato. Be careful not to break the outer skin. Try to get as close as you can to the skin, but not too close that it makes the outside flimsy. Place all of the inside of the potatoes in a medium bowl and mash with milk and butter. Salt and Pepper it to taste. Stir in mustard, mayonnaise, cheese and chives. Spoon into potato shells. Return the potatoes (now stuffed) to the microwave safe plate. Sprinkle extra cheese on top. Microwave, uncovered for 1-2 minutes or until cheese is melted.
Yield: 2 servings
It was so fun having Nathan go get the chives from outside. I have an endless supply of chives! I wonder what else I can cook with them?!