6 large baking potatoes
1 pint sour cream (low fat is fine)
1 stick butter
16 oz sharp grated yellow cheddar (I always add extra) cheese reserve 4 oz for topping
1 teaspoon black pepper
1/2 teaspoon lowery season salt
(more if you can take sodium)
2 tablespoons chopped chives 1/2 teaspoon for garnish

Wash potatoes very well removing all dirt c’mon your going to eat the skins.

Bake potatoes at 425 for one hour or until fork slides easily into potato
Let’s cool enough to handle safely but still warm enough melt butter
Cut potatoes in half lengthwise

Remove inside of potato into a large bowl add butter and combine using forks or a potato masher I like mine semi-smooth chunks of my potato is fine texture is good
Add cheese
Add sour cream combine
Add salt, pepper and  chives leaving a few for presentation

Fill potatoes skins  with mixture

On a large sheet pan place filled potatoes

Top with remaining cheese
Bake at 350 until potato inside is hot and cheese is melted
Top with chives