5 or 6 med. baking potatoes
1/3 c. butter
1/2 c. milk
1/2 c. commercial sour cream
2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese
Chopped chives

Wash potatoes and rub skins with butter. Bake at 425 degrees for an hour or until done. Allow potatoes to cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells in tact; spoon pulp into mixing bowl. Add buttermilk, sour cream, salt and pepper. Beat with electric mixer until fluffy. Stuff shells with potato mixture. Sprinkle with cheese; bake at 425 degrees for 15 minutes. Remove from oven and top with chives. Yield: 5 or 6 servings.