Stuffed baked potatoes

4 lg Baking potatoes
1/4 c Unsalted butter; melted
6 oz Cream cheese; softened
1/2 c Sour cream or creme fraiche
1/2 c Parmesean cheese
1/2 c Minced fresh herbs (chives,
-marjoram, oregano, parsley
-or sage)
Salt and pepper to taste

Scrub potatoes, pierce with fork several times and bake in a
preheated 375 degree oven for 1 hour, or until soft. Slice 1-inch off
the top of each potato, cutting lengthwise. Scoop out pulp into a
warm bowl, leaving 1/8-inch shell and being carefull not to tear
skin. Preheat oven or broiler to 400 degrees. Press pulp through
potato ricer into a large bowl, or mash with a fork. Add melted
butter, cream cheese, sour cream or creme fraiche, Parmesan cheese,
herbsm salt and pepper to taste. Beat until light and fluffy. Spoon
mixture into shells, mounding slightly. Or put stuffing in a pastry
bag fitted with decorated tip and pipe into shells. Place pottoes
into a baking dish or on a baking sheet. Place in oven or broiler
until tops begin to turn golden brown, about 1- to 15 minutes for an
oven or 4-5 minutes in a broiler/

Nutritional info per serving: 645 cal; 15.4g pro,
53.8 g carb, 43.9g fat

Source: James McNair's Potato Cookbook Miami Herald 11/9/95