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serves four


2 Idaho baked potatoes

2 tbs butter

cup Parmesan cheese grated

cup sour cream

cup milk

2 tbs fresh chives

Salt and pepper to taste



Set the oven to 400 degrees

With a fork make about three indentations in each potato and place in a microwave oven for 13 minutes.  The potatoes should be fork tender.  Slice each potato in half, with a spoon scoop the flesh into a potato bowl leaving about inch thickness of the flesh in each shell.   Place the shells on a baking sheet and place into the 400-degree oven until crisp, about 10 minutes.

While the shells are in the oven, mash the potatoes with the butter; add the rest of the ingredients and whisk until smooth.

Take the shells out of the oven, increase the oven setting to broil, scoop the potato mixture into each shell, and place back into the oven until the top browns slightly and is crisp.

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