Preparation:
Scrub potatoes and pierce skins with a fork
Place in a circle in the microwave, leaving space between.
Microwave at high (100%) until tender, 24 to 26 minutes.
When cool, peel and grate into a 3 quart casserole dish. Combine melted
butter, grated cheese, chives, salt, pepper and sour cream. Blend well.
Pour over potatoes and stir thoroughly.
Dot top with 2 tablespoons butter and sprinkle with paprika Cover with wax
paper. Microwave at medium high (70%) until heated through, 6 to 8 minutes.
Makes 8 servings. |
