2 lg. potatoes, baked
2/3 c. part skim Ricotta cheese
2 tbsp. part skim Mozzarella cheese, grated
2 tbsp. Parmesan cheese, grated
2 tbsp. chives, finely chopped
Salt and pepper to taste

Slice potatoes horizontally, carefully scooping flesh into bowl. Reserve shells. Combine potato with remaining ingredients, stir until smooth and divide among four shells. Pile high. Bake potato halves 15-20 minutes or until golden brown. Serve hot.