Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork.
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes or until tender. Remove from oven; cool slightly for easier handling.
For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.
Mash the potato pulp. Stir in sour cream (or yogurt), cheese, chives, mustard, salt and pepper. (If necessary, add milk to reach desired consistency.) Stir in hard-boiled eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
Bake large or small potatoes, uncovered, for about 20 minutes or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired.