Twice Baked Potatoes
4 large baking potatoes, such as russets
3-ounce package cream cheese, softened
1 teaspoon fresh or frozen chives, minced
3 tablespoons butter
1/2 cup grated Parmesan cheese
2 tablespoons sour cream
1 egg
1/2 teaspoon salt
Dash pepper
Paprika
Parmesan cheese, grated (garnish)
Scrub potatoes well. Grease lightly with shortening and pierce with a fork, two or three times. Bake at 400 degrees for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells and then sprinkle with additional cheese and paprika. Bake at 375° until puffed and lightly browned.