Do-Ahead Herb-Stuffed Potatoes

• 4 large baking potatoes
• 3 Tbsp. butter
• 1/3 c. heavy cream
• 1/2 tsp. dried rosemary
• 1/2 tsp. snipped chives
• 1/2 tsp. snipped parsley
• salt and pepper to taste
• melted butter
• pinch of dried sage

1. Bake potatoes early in the day.
2. When done, remove and cut 1 slice from long side of each potato.
3. Scoop inside of each potato (without breaking skin) into a large bowl.
4. Mash potatoes with the 3 tablespoons butter and enough cream to make light and fluffy; beat well.
5. Stir in rosemary, chives, parsley, sage, salt and pepper.
6. Pile potato mixture lightly into shells.
7. Brush tops with melted butter.
8. Refrigerate.
9. Before serving, reheat potatoes in a 450u0b0 oven for 20 to 25 minutes, until browned and heated through.

baking potatoes, butter, heavy cream, rosemary, chives, parsley, salt, butter, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530266 (may not work)