4 bakers
8 tbsp. butter
8 tbsp. sour cream
1/4 c. chopped chives
Dash salt
Dash pepper
1 c. shredded Cheddar cheese

Bake potatoes until soft. Remove from oven or microwave and slice off top. Scoop out pulp and place in a bowl. Fold in other ingredients and place back in potato boats. Bake at 375 degrees for another 15 minutes.