Twice Baked Potatoes

From: enb@ee.duke.edu (Elizabeth N. Blanton)
Date: 5 Jan 1995 05:22:33 -0700

Twice Baked Potatoes

4 large potatoes or equivalent small ones
1 (8 ounce) package of cream cheese
some frozen chives (this sounds vague- buy the frozen ones in a little
plastic container, not the dried, and when you add them put in enough
to make it look like there are chives in there. A spoonful?)
1/2-1 larger sized container of sour cream

Peel, cube, and boil the potatoes till soft. Put the cream cheese in the
bottom of a mixing boil and add the drained potatoes on top. The potatoes
have to be hot and go right on the cheese or else it won't melt enough to mix
it in easily. Mix in about 1/2 the sour cream container and add more until
the potatoes are not too dry, like the consistency of creamed potatoes. Add
chives until the potatoes look chived (since they don't do much, it really
doesn't matter). Mix well, and spoon into oven safe bowl. Press down to get
out air pockets and smooth the top. Bake at about 350-400 until the top
begins to brown (about 15 min. I think)

This is one of those really fattening recipes that just isn't the same without
the real stuff- no fat free anything, but it does come out OK that way.