Easter Egg Potatoes

These stuffed baked potatoes stand on their ends and look like golden Easter eggs.

8 small baking potatoes (about 4 ounces each) or 4 large baking potatoes (about 8 ounces each)
Shortening (optional)
1/2 cup light dairy sour cream or plain yogurt
2 ounces Gouda cheese, shredded (1/2 cup)
2 tablespoons snipped fresh chives
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives (optional)

Preheat oven to 425 degrees F or 350 degrees F. Scrub potatoes with a brush; pat dry. Prick potatoes in 2 or 3 places with a fork. (If desired, for softer skins, rub potatoes with shortening or wrap each in foil.)

Place potatoes in a shallow baking pan. Bake potatoes, uncovered, in a 425 degree F oven for 40 to 50 minutes for small potatoes or 60 to 70 minutes for large potatoes (or in a 350 degree F oven for 60 to 70 minutes for small potatoes or 80 to 90 minutes for large potatoes) or until tender. Remove from oven; cool slightly for easier handling.

For small potatoes, cut a thin crosswise slice off both ends of each baked potato. (For large potatoes, cut potatoes in half crosswise. Cut a thin crosswise slice from the round ends of the potatoes.) Scoop pulp from slices; discard skin. Place pulp in a bowl. Carefully scoop pulp from each potato, leaving a 1/4-inch shell. Add pulp to bowl; set shells aside.

Mash the potato pulp. Stir in sour cream or yogurt, cheese, chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to make of desired consistency.) Stir in hard-cooked eggs. Carefully spoon potato mixture into shells. Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.

Bake large or small potatoes, uncovered, in a 425 degree F oven about 20 minutes (or in a 325 degree F oven for 35 to 40 minutes) or until heated through and tops are lightly browned. Top with additional whole fresh chives, if desired.
Makes 8 servings.