Shelly's Recipe

TWICE-BAKED POTATOES

Category: Twice Baked Potatoes

4 large baking potatoes, such as russets
1 pkg (3oz) cream cheese
1 tsp minced chives
3 tbsp butter
1/2 cup grated Parmesan cheese
2 tbsp sour cream
1 egg
1/2 tsp salt
Dash pepper
Paprika, optional
Additional grated Parmesan cheese, for garnish

Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake at 400 for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375 until puffed and lightly browned. Serves 4.