Preheat oven to 425°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 in foil to “steam”.)
Place potatoes in a shallow baking pan. Bake potatoes, uncovered, for 40 to 50 or until tender. Remove from oven; cool slightly for easier handling.
Cut a thin crosswise slice off both ends of each baked potato. Carefully scoop pulp from each potato leaving a 3/4 inch shell. Add pulp to bowl; set shells aside.
Mash the potato pulp. Stir in sour cream or yogurt, cheese, snipped chives, mustard, salt, and pepper. (If necessary, add 1 to 2 tablespoons milk to achieve 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 potatoes, uncovered, in 425°F oven for about 20 minutes or until heated through and tops are set. Garnish with fresh chives (or other fresh herbs).
Estimated Nutritional Analysis per Serving:
185 cal., 5 g total fat (2 g sat. fat), 64 mg chol., 266 mg sodium, 29 g carbo., 1 g fiber, 7 g pro. Daily Values: 5% vit. A, 29% vit. C, 7% calcium, 10% iron.
