Double-Baked Potatoes

4 large potatoes or equivalent small ones
1 (8 ounce) package of cream cheese
some frozen chives
1/2-1 larger sized container of sour cream

Peel, cube, and boil the potatoes till soft.

Put the cream cheese in the bottom of a mixing boil and add the drained potatoes on top. The potatoes have to be hot and go right on the cheese or else it won't melt enough to mix it in easily.

Mix in about 1/2 the sour cream container and add more until the potatoes are not too dry, like the consistency of creamed potatoes.

Add chives. Mix well, and spoon into oven safe bowl. Press down to get out air pockets and smooth the top.

Bake at about 350-400F until the top begins to brown.