6 large potatoes, baked
1 c Thick dairy sour cream
¼ c Butter
1 Egg, lightly beaten
1 tsp Salt
Dash Pepper
2 Tbls Freeze-dried, frozen, or fresh chives
Slit potato peals and remove the potato. Mash and whip until smooth. Add other ingredients combined, and whip to a fluff, adding a little cream or milk if necessary for desired mashed potato consistency. Season to taste. Pile lightly into the potato shells. The insides may be brushed with melted butter. Place in shallow baking pan. The tops may be sprinkled with snippets of broiled bacon or ridged with a knife and dusted with shredded sharp cheddar cheese or grated parmesan cheese. Bake in a 375-400˚ oven about 15 minutes or until heated through.
Makes 6 servings