4 lg. baking potatoes
1 (8 oz.) pkg. of cream cheese
1 tbsp. butter
2 to 3 tbsp. sour cream
2 to 3 tbsp. freeze dried chives

Bake potatoes at 400 degrees for 1 hour. Make sure to poke a few holes in the top of the potato before baking. Remove and allow to cool so you can handle them. Cut an opening in the top and spoon out the potatoes into a mixing bowl. Mash with butter, then add cream cheese and chives and mash. To make potatoes whippy add sour cream. Stuff the potatoes shells with the mashed potato and return to the oven and bake for 30 minutes or until hot. These potatoes are great to make ahead and freeze. NOTE: Use only large baking potatoes