6 lg. Idaho potatoes
1 stick butter
1/2 c. sour cream
1/2 c. mayonnaise
1 can evaporated milk
1 tsp. seasoned salt
1 tsp. onion salt
1/4 tsp. pepper (black)
3 tbsp. chopped chives
2 tbsp. parsley
1 1/4 c. med. sharp Cheddar cheese

Clean potatoes and bake at 450 degrees for 20 minutes. Reduce heat to 325 degrees and bake until done. While hot split potatoes - scoop out middle and save shells.

Add butter to potatoes mix until free of lumps. Continue to beat, add; salt, pepper, mayonnaise, milk, sour cream. Increase speed for 2 minutes. Beat until light and fluffy. Add chives, mix - fill potatoes and bake for 20 minutes. Then top with cheese and bake until cheese is melted.