Baked Potatoes Franco-American

Course : Vegetables
Serves: 4
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5 Large russet potatoes
1 Teaspoon olive oil, extra light
5 Tablespoons Margarine
1/3 Cup chives -- minced
1 Teaspoon salt
1 Dash ground pepper

Preparation / Directions:

Preheat oven to 425°. Scrub the potatoes clean and rub the oil on their skins. Bake in the middle of the oven for 30 minutes. Puncture the skins to let the steam escape, and bake for 30 minutes more. Split the potatoes in two lengthwise. Scoop out the flesh and mash it with an old fashioned potato masher, a ricer, or through a strainer, with 4 T of the butter. Fold the minced chives into the potatoes and season with salt and pepper. Fill the shells of 4 potatoes with the mashed potatoes. Dot with the remaining butter and bake for 5 more minutes. Serve immediately.

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