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["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."]
