These creamy potatoes are the perfect appetizer, side to your chicken or steak, or even great for meat-free day meals! Feel free to sub out the garlic powder for fresh minced garlic for even bolder flavors!

SERVING SIZE: 5 Potatoes

5 small to medium-sized potatoes, halved

2.5 tablespoons butter

2 tablespoons, finely chopped chives

1/2 cup sour cream / blended cottage cheese

1/2 cup Havarti cheese

1/2 cup Parmesan cheese

Seasonings: salt, pepper, garlic powder

1/3 cup of half and half (or milk of choice)

2/3 cup shredded mozzarella, to top

The recipe:

Preheat your oven to 400 degrees.

Microwave the potatoes for 6-7 minutes, and flip microwaving for another 4 minutes (or till the potatoes are cooked through). (You can bake them to cook through, but I microwaved for efficiency)

When the potatoes are cooked through, halve, lengthwise & scoop out the insides, and set aside in a large bowl.

Set the skins in a baking dish and spray lightly with avocado oil. Bake for 5-7 minutes.

While your skins bake, add your butter, chives, sour cream, Havarti, Parmesan, and seasonings. Feel free to add fresh minced garlic too instead of the garlic powder.

Mix to combine and add a splash of half and half to allow the mixture to come together.

Once the potato skins are crispy, go ahead and remove from the oven and fill with your mixture.

Top with shredded mozzarella before placing back into the oven.

Bake for an additional 5-7 minutes. or until the cheese gets melted to your preference. Remove from the oven and top with optional chopped chives!

Enjoy!! xx