Ingredients:
Preheat oven to 425 degrees F or 350
degrees 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 each in foil.)
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425
degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes
for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for
small potatoes or 80 to 90 minutes for large potatoes) or until tender.
Remove from oven; cool slightly for easier handling.
For small potatoes, cut a thin crosswise slice off both ends of each baked
potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin
crosswise slice from the round ends of the potatoes.) Scoop pulp from
slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each
potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.
Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives,
mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to
make of 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.
Bake large or small potatoes, uncovered, in a 425 degree F oven about 20
minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated
through and tops are lightly browned. Top with additional whole fresh
chives, if desired. Makes 8 servings.
Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at
325 degrees F for 45 to 50 minutes.