2 baking potatoes
1/4 cup light cream or milk, warmed
4 tablespoons ( 1/2 stick) butter, melted
2 tablespoons snipped fresh chives or 1 teaspoon freeze-dried
1 tablespoon chopped fresh parsley
Salt and pepper
1 tablespoon grated Parmesan cheese

Preheat oven or toaster oven to 425 degrees. Scrub, rinse, dry and prick potatoes and place directly on oven rack. Bake 1 hour or until tender. Remove and cool slightly.

Cut about 1/3 of tops off and scoop out flesh into the small bowl of an electric mixer. Add cream, butter, chives, parsley, salt and pepper. Beat on low speed until smooth.

Fill potato shell with herb mixture; sprinkle with Parmesan and bake for 15 minutes until hot and lightly browned. Serves 2. This goes great with a classic oven-roasted chicken.

From Cooking for Two Today