12 Russet potatoes
Shortening as needed
2 oz. butter
1/4 oz. salt
White pepper to taste
3 oz. egg yolks, slightly beaten
Light cream as needed
1/2 c. chives, chopped
1/4 lb. butter, melted
3 oz. Romano cheese, grated

Scrub potato; prick with fork (allows steam to escape, makes fluffier potato). Lightly coat with shortening. Place on sheet pan in 425 degree oven for about one hour or until tender when pressed. Remove immediately when done.

Cut a slice lengthwise from top of potato. Scoop out pulp; butter, salt, and pepper. Whip until fluffy. Blend in egg yolks, adding cream to moisten until potatoes are of desired consistency. Add chives. Season to taste.

Drop potato mixture into pastry bag with star tube. Pipe into reserved shells in attractive pattern. Drizzle with melted butter and sprinkle with cheese. Lightly brown in 450 degree oven or slip under broiler until heated through. Serve as vegetable accompaniment. Add shredded Cheddar cheese, dill, chopped parsley, bacon or ham, if desired.