Pommes Byron

Directions

1Bake potatoes in a 450 degree oven. Remove when tender.

2Slice the potatoes in half lengthwise. Scoop out pulp. Reserve the skins.

3In a small sauce pan heat the butter and cream until butter is melted.

4Using a hand mixer, beat the potato pulp with 1/2 the cream mixture, until smooth.

5Thoroughly beat in chives, sour cream, egg, and parsley, the cheeses, and seasonings.

6Slowly add the rest of the butter, cream mixture until the potatoes have the texture of whipped cream.

7Put the pulp into 1/2 of the shells and sprinkle with paprika.

8They may be refrigerated at this point (cover tightly with plastic wrap) for up to two days.

9Bake at 350 for 30-45 minutes.