5 to 6 Idaho potatoes
4 oz. shredded Mozzarella
1/4 to 1/2 c. milk
1/4 c. pepperoni, diced
1 tbsp. chives, chopped
1 egg, beaten
8 oz. sour cream
1/2 stick butter, softened
Grated Parmesan cheese

Microwave potatoes 4 to 6 minutes or until cooked through, stopping to slice in half after cooking slightly. Scoop out the potato meat being careful not to break skin.

Add potato meat to a bowl with all of the other ingredients, except Parmesan cheese, and mix together. Restuff the potato skins as full as possible with this mixture.

Sprinkle Parmesan cheese over tops of potatoes, and bake at 350 degrees for 25 to 30 minutes or until edges are golden. Serve immediately.