Easter Egg Potatoes

8 small baking potatoes (about 4 ounces each) or
4 large baking potatoes (about 8 ounces each)
Shortening (optional)
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
1/4 teaspoon pepper
Milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives (optional)

Preheat oven to 425 degrees F or 350 degrees 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 each in foil.)
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425
degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes
for large potatoes (or in a 350 degree F oven for 60 to 70 minutes
for small potatoes or 80 to 90 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 1 to 2 tablespoons milk to
make of 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 large or small potatoes, uncovered, in a 425 degree F oven about 20
minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated
through and tops are lightly browned. Top with additional whole fresh
chives, if desired. Makes 8 servings.

Nutritional facts per serving
calories: 185, total fat: 5g, saturated fat: 2g, cholesterol: 64mg,
sodium: 266mg, carbohydrate: 29g, fiber: 1g, protein: 7g, vitamin A: 5%,
vitamin C: 29%, calcium: 7%, iron: 10%

Jenn Mom2sam &Tiny

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