Instructions: Scrub potatoes and rub with butter and prick potato with a fork. (for moist skins, skip the shortening rub.) Prick the potatoes and wrap each in foil.

Bake the potatoes at 425 for 40-60 minutes until tender. Cut a length - wise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell.

Add the pulp to the bowl.

With an electric mixer on low speed or a potato masher, beat or mash potato pulp. Add cheese, cream cheese , and pepper. Beat till smooth. If neccesary, stir in 1-2 tablespoons milk to make potatoes of desired consistency. Stir in chives. Spoon potato mixture into potato shells. Place in a 2 quart square baking dish. Bake uncovered in a 425 oven for 20 - - 30 minutes or till light brown.

TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each of the potatoes in heavy-duty foil or place potatoes in a freezer contatiner. Seal tightly, label, and freeze for up to 3 months. To reheat unwrap frozen potatoes. Bake in a 375 oven about 45 minutes or till heated through.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.