TWICE-BAKED POTATOES WITH PARMESAN - Included in "Cooking With Clyde!"

INGREDIENTS

2 medium-sized russet (baking) potatoes
Peanut oil for rubbing on the potatoes
3 tablespoons butter, softened to room temperature
4 tablespoons sour cream
4 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped chives
1/2 teaspoon sea salt
1/2 teaspoon pepper

Preheat the oven to 400 degrees. Rinse potatoes well, dry and rub all over with peanut oil. Bake the potatoes directly on the rack in the middle of the oven for 1 1/2 hours. The shells should be very hard and crisp.

While the potatoes are baking, in a medium-sized bowl combine well the remaining ingredients and set aside. When the potatoes are done, remove from the oven and place on a cutting board. Allow to cool for a few minutes until they are easier to handle, and with a very sharp knife, halve the potatoes lengthwise. Be careful, because the potatoes will be very hot and steam will escape.

Scoop out the insides of the potatoes carefully, leaving the shells as thin as possible, and add potato to the bowl with the other ingredients. Place the shells on a shallow baking dish. With a large spoon, combine the potato mixture well. Do not try to make the mixture perfectly smooth. It should be well combined, but slightly lumpy in appearance. Spoon the mixture evenly into the potato skins, return to the oven and cook for an additional 10-15 minutes, or until the tops are lightly browned. Serves 4