• 5 russet baking potatoes
  • 3 egg yolks
  • 1/4 cup butter (softened)
  • 1/4 cup chopped fresh chives
  • 2 teaspoons salt
  • 1/2 cup heavy cream
  • 1 tablespoon butter (melted)


  1. Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat.
  2. Wrap potatoes in aluminum foil. Place on prepared pan. Bake 30 minutes or until tender. Let stand until cool enough to handle.
  3. Cut potatoes in half lengthwise. Scoop out centers,leaving ¼-inch-thick shells. Add potato flesh, egg yolks, ¼ cup butter, cream, chives and salt to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Wire Whip to Mixer. Turn to Speed 4 and mix 3 minutes.Spoon into piping bag fitted with large star tip. Pipe filling into potato skins.
  4. Brush tops of potatoes with 1 tablespoon melted butter. Place on prepared pan.Bake 8 minutes or until golden brown.
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