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 sour cream or 1/2 cup plain yogurt
• 2 ounces gouda cheese, shredded (1/2 cup)
• 2 tablespoons chopped fresh chives
• 2 teaspoons dijon-style mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons milk (optional)
• 2 hard-cooked eggs, peeled and coarsely chopped
• fresh chives (optional)

1. Preheat oven to 425 degrees F or 350 degrees F.
2. Scrub potatoes with a brush; pat dry.
3. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)
4. Place potatoes in a shallow baking pan.
5. 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.
6. Remove from oven; cool slightly for easier handling.
7. 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.)
8. Scoop pulp from slices; discard skin. Place pulp in a bowl.
9. Carefully scoop pulp from each potato, leaving a 1/4-inch shell.
10. Add pulp to bowl; set shells aside.
11. Mash the potato pulp.
12. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper.
13. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.)
14. Stir in hard-cooked eggs.
15. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
16. 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.
17. Top with additional whole fresh chives, if desired.
18. Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.

baking potatoes, shortening, light sour cream, gouda cheese, fresh chives, mustard, salt, pepper, milk, eggs, fresh chives

Taken from www.food.com/recipe/easter-egg-potatoes-217517 (may not work)