Chubby Twice Baked Potatoes

If you are wondering why I named these "chubby" it is due to the rich and albeit fattening ingredients I combined to make these delicious twice baked potatoes. I have an excuse, well an explanation or maybe I am trying to justify why they were made this way. You see it all started with a little bit of shredded cheese in a bag, one third of a bar of cream cheese and a partial container of sour cream and well maybe a little bit of heavy cream left in its container. And of course I always have butter on hand so you see I just had to use those ingredients before they went "bad". They practically begged me.

• 2 large baking potatoes
• 1/3 cup sour cream
• 1/2 stick butter - melted
• 1/3 bar cream cheese - room temperature (softened)
• 1/3 cup Parmesan cheese
• 1/2 cup cheddar cheese
• 1/4 cup heavy cream (or so)
• 1/2 tsp. kosher salt
• lots of freshly cracked black pepper
• 1 tbsp. dried or fresh chives

1. Bake your potatoes in a 400° oven for about an hour. Remove from the oven and split in half and allow to cool until you can handle the potato.
2. In a bowl add the cream cheese that should be softened.
3. Using a coffee size spoon scoop out the potato and place it in the bowl over the cream cheese.
4. Take the potato skins and put them back in the oven to stiffen up a bit. About 10 - 15 minutes should do the trick.
5. To the potato and cream cheese mixture add in the melted butter, Parmesan cheese, sour cream, salt, pepper and chives and the shredded cheese.
6. Using a potato masher begin to mash the ingredients together. Then pour in the heavy cream (or use half and half) and with a hand held mixer blend it all together.
7. Scoop the mixture into the skins and bake at 350° until the potatoes are slightly browned on top. Approximately 20 minutes more.