Ingredients
6 large baking potatoes
1 stick butter
1 c milk
8 oz sour cream
1 1/2 cups cheddar cheese
4 t snipped chives
1 T fresh parsley chopped
salt & pepper to taste
Preparation
Bake the potatoes at 350* for approximately an hour or until a fork can easily pierce them to the center. Remove and allow them to cool. Meanwhile melt the butter. Slice the potatoes in half and scoop the insides into a large bowl. Add the butter, milk, sour cream, cheese, chives, parsley, salt and pepper. Beat the mixture until smooth. Spoon the mixture back into 8 potato skin halves forming a nice mound. Sprinkle a little more cheese on each. Place the filled skins on a baking sheet and return to the oven to reheat for approximately 10 minutes. Serve immediately
