1 package (12 oz.) fingerling potatoes or small red new potatoes
3 Tbsp. I Can't Believe It's Not Butter!® Spread
1/4 cup shredded cheddar cheese (about 1 oz.)
1 Tbsp. finely chopped fresh chives (optional)
Directions
Pierce potatoes with fork or knife, then arrange in microwave-safe casserole dish. Cover with paper towel and microwave at HIGH 4 minutes or until potatoes are just tender. Let cool slightly.
Cut potatoes in half lengthwise. Gently scoop some pulp from shells, reserving shells. Combine potato pulp, I Can't Believe It's Not Butter!® Spread, cheese and chives in small bowl. Carefully spread mixture into potato shells with knife, then arrange on baking sheet*. Broil 2 minutes or until cheese is melted. Garnish, if desired, with a mini dollop of sour cream and additional snipped chives.
*TIP: Can be made ahead up to this point. Cover and refrigerate, or freeze, until ready to use. Bring to room temperature before broiling.
Cost per recipe*: $1.82.
Cost per potato*: $0.09.
*Based on average retail prices at national supermarkets.
