Easter Egg Potatoes - cooking recipe

Ingredients

8 small baking potatoes (about 4 ounces each) or 4 large baking potatoes (about 8 ounces each)
shortening (optional)
1/2 cup light sour cream or 1/2 cup plain yogurt
2 ounces gouda cheese, shredded (1/2 cup)
2 tablespoons chopped fresh chives
2 teaspoons dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons milk (optional)
2 hard-cooked eggs, peeled and coarsely chopped
fresh chives (optional)

Preparation

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.
Make-ahead tip: Prepare potatoes through step 4; chill. Reheat with ham at 325 degrees F for 45 to 50 minutes.