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4 medium-size baking potatoes, scrubbed, and dried
Extra-virgin olive oil
1/4 cup butter, melted
1/2 cup milk or cream
1/2 cup sour cream
4 ounces cream cheese, room temperature
3 tablespoons minced chives
1 1/2 teaspoons salt
1 teaspoon white pepper
2 hard-cooked eggs, finely chopped
2 teaspoons caviar

Preheat oven to 400 degrees F. Rub potatoes with olive oil and pierce each with a fork. Baked approximately 1 to 1 1/2 hours or until tender. Remove from oven and allow potatoes to cool to the touch. When cool, cut potatoes in half lengthwise, carefully scooping out the pulp with a small dinner spoon, leaving a 1/4-inch shell.

In a large bowl, place potato pulp (I like to put the potato pulp through my potato ricer). Add butter, milk or cream, sour cream, and cream cheese; mash with fork or mixer until smooth. Stir in chives, salt, and pepper. Stuff potato shells with the potato mixture. Place on a baking sheet. NOTE: The stuffed potato shells may be covered and refrigerated until ready to use.

Preheat oven to 350 degrees F. Bake for approximately 20 to 30 minutes or until heated through. If potatoes have been refrigerated, allow additional time to reheat. Remove from oven.

Before serving, top each potato with 1 teaspoon chopped hard-cooked egg and then 1/4 teaspoon caviar.

Makes 8 servings.