Stuffed Potatoes
These are wonderful!  And once you get the hang of scooping them out without breaking the shell, they are very easy while giving the impression that you slaved over them all day.  Tip: use a very heavy hotpad to cushion your holding hand when working on the potatoes.  You might want to have an extra handy for when the heat starts to work it's way through.
3 large baking potatoes
1/4 c. butter
1/2 c. sour cream
Salt and pepper to taste
2 t. chopped chives (or parsley for a slightly different taste)
2 T. Parmesean cheese

Preheat oven to 400 degrees.  Wash potatoes and wrap in foil.  Bake about 1 hour.  When done, cut lengthwise into halves and using a large table spoon, scoop out pulp without breaking the skins.  Set skin "bowls" aside.  Mash the potatoe pulp, adding butter, sour cream, salt and pepper, and either chives or parsley, mixing well.  Taste, add salt if neccesary.  Place mixture back into skins.  Place on greased baking sheet.  Sprinkle with cheese.  Return to oven until light brown.  Serves 4