Servings: 8
Prep Time: 20 Min.
Cook Time: 70 Min.

+ 8 small Idaho® 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

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).

* Recipe courtesy of Idaho Potato Commission.

Calories: 185;   Total Fat: 5g;   Saturated Fat: 2g;   Cholesterol: 64mg;   Total Carbs: 29g;   Fiber: 1g;   Protein: 7g;   Sodium: 266mg;