8 small IdahoŽ potatoes (about 4-5 oz.) shortening (optional) 1/2 c. light dairy sour cream or plain yogurt 2 oz. Gouda cheese, shredded (1/2 c.) 2 Tbsp. snipped fresh chives 2 tsp. Dijon-style mustard 1/2 tsp. salt 3/4 tsp. pepper 1-2 Tbsp. milk (optional) 2 hard cooked eggs, peeled and coarsely chopped fresh chives, cut to desired length
What to do:
1. Preheat oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap in foil to "steam.") 2. Place potatoes in a shallow baking pan. Bake potatoes, uncovered, for 40-50 min. or until tender. Remove from oven; cool slightly for easier handling. 3. Cut a thin crosswise slice off both ends of each baked potato. Carefully scoop pulp from each potato leaving a 3/4-in.shell. Add pulp to bowl; set shells aside. 4. Mash the potato pulp. Stir in sour cream or yogurt, cheese, snipped chives, mustard, salt, and pepper. (If necessary, add 1-2 Tbsp. milk to achieve desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish. 5. Bake potatoes, uncovered, in 425°F oven for about 20 min. or until heated through and tops are set. Garnish with fresh chives (or other fresh herbs).
