Ingredients:
Directions:
1. Bake potatoes, approximately 1 1/2 hours at 350F.
2. Cut potatoes in half, lengthwise. Scoop out both halves, placing the "meat" of the potato into a lare bowl. NOTE: You probably want to leave about 1/8 inch to 1/4 inch of "meat" along the skin of the potato, so that they will hold their shape when re-stuffed.
3. Whip the scooped-out potatoes in the bowl until smooth. Add sour cream, chives (or green onion), cheddar cheese, butter and salt & pepper to the bowl, mix well.
4. Scoop mixture back into the now hollow potato skins. Top with Parmesian cheese.
NOTE: Potatoes can be kept, wrapped up, in the refrigerator for about 24
hours, or in the freezer for awhile.
TO SERVE: Place potato halves on a cookie sheet and bake at 325F, until
golden (about 30 minutes.)