Calories: 185 Sodium: 266 mg Fat: 5 g Fiber: 1 g Cholesterol: 64 mg
8 small Idaho® potatoes (about 4 - 5 ounces)
1/2 cup light dairy sour cream or plain yogurt
2 ounces Gouda cheese, shredded (1/2 cup)
2 tablespoons snipped fresh chives
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
3/4 teaspoon pepper
1 - 2 tablespoons milk (optional)
2 hard cooked eggs, peeled and coarsely chopped
Fresh chives, cut to desired length
Diced fresh tomatoes to garnish (optional)
Preheat oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap in foil to “steam”.)
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, for 40 to 50 or until tender. Remove from oven; cool slightly for easier handling.
Cut a thin crosswise slice off both ends of each baked potato. Carefully scoop pulp from each potato leaving a 3/4 inch shell. Add pulp to bowl; set shells aside.
Mash the potato pulp. Stir in sour cream or yogurt, cheese, snipped chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to achieve desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2 quart rectangular or square baking dish.
Bake potatoes, uncovered, in 425°F oven for about 20 minutes or until heated through and tops are set. Garnish with fresh chives (or other fresh herbs).