Do-Ahead Herb-Stuffed Potatoes - cooking recipe

Ingredients

4 large baking potatoes
3 Tbsp. butter
1/3 c. heavy cream
1/2 tsp. dried rosemary
1/2 tsp. snipped chives
1/2 tsp. snipped parsley
salt and pepper to taste
melted butter
pinch of dried sage

Preparation

Bake potatoes early in the day.
When done, remove and cut 1 slice from long side of each potato.
Scoop inside of each potato (without breaking skin) into a large bowl.
Mash potatoes with the 3 tablespoons butter and enough cream to make light and fluffy; beat well.
Stir in rosemary, chives, parsley, sage, salt and pepper.
Pile potato mixture lightly into shells.
Brush tops with melted butter.
Refrigerate.
Before serving, reheat potatoes in a 450\u00b0 oven for 20 to 25 minutes, until browned and heated through.