4 lg. baking potatoes
1/2 lb. Italian sausage, hot or sweet
1/4 c. milk
4 tbsp. butter
1 med. sized onion, minced & sauteed in 1 tbsp. oil
1 tsp. minced chives
1-2 tbsp. grated Parmesan cheese
Salt & pepper to taste
Granulated garlic & granulated onion

Bake the potatoes as per basic method. While potatoes are cooking, saute the onions in a little oil until soft. Squeeze the sausage meat out of the casing, fry with the onions until thoroughly cooked. Drain off some of the excess oil. Keep sausage warm until potatoes are cooked.

When potatoes are cooked cut a slice horizontally off the top of each potato. Scoop out the pulp and reserve the skins. Mash potatoes and season adding all ingredients (except the 2 tablespoons of butter). Blend lightly.

Fill the skins with the mixture, sprinkle with additional grated Parmesan cheese. Sprinkle the tops with the remaining melted butter. Bake at 350 to 375 degrees until well browned and crusty.