Comfort Food Fast

I've been known to make dinner out of a perfectly made twice-baked potato and a salad. Here is an approach to the humble spud which elevates it to centerpiece status:

Serves 4

* Four very large russet potatoes
* 1 teaspoon minced fresh or frozen chives
* 3 tablespoons butter
* 2 tablespoons sour cream
* 1 egg
* 1/2 teaspoon salt
* dash pepper
* paprika, optional
* I container Alouette garlic and herb cheese spread

PREPARATION:
Scrub potatoes well; grease lightly with shortening and pierce with a fork two or three times. Bake in 400° oven for 1 hour or until fork tender. When cool enough to handle, split potatoes lengthwise and scoop out potato into electric mixer bowl. Add remaining ingredients, except egg, and beat well. Add egg and beat until smooth. Fill potato shells; sprinkle with additional cheese and paprika, if desired. Bake at 375° until puffed and lightly browned.
Serves 4.

As a salad with this Iike a 1950's plain wedge of iceberg lettuce with some slices of tomato and cuke, seasoned with a little salt, pepper and herb de provence and dressed with a simple vinaigrette. Newman's Own is probably the best commercially available vinaigrette and I keep it in the fridge to use for salads and as a last minute marinade for chicken and fish.