Serves 8

INGREDIENTS

• 9 large baking potatoes
• 1/2 cup (1 stick) unsalted butter, room temperature
• 12 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/2 to 3/4 teaspoon ground nutmeg
• Salt to taste
• Freshly ground black pepper to taste
• Butter for baking dish
  
  For the topping:
• 3/4 cup fresh bread crumbs
• 2 tablespoons butter
• About 1 teaspoon paprika
• 2 tablespoons chopped fresh chives

PREPARATION

Preheat oven to 350 degrees.  Rinse potatoes, prick them with a fork, and place on a baking sheet in the oven.  Bake for roughly 75 minutes.  Remove from oven when they are easily pierced with the fork.

Cool slightly.  Wearing oven mitts, slice potatoes open and spoon pulp into a mixing bowl.  Cut butter and cream cheese into small pieces and add to potatoes.  Beat the mixture with a hand mixer until light and fluffy.  Do not overbeat.  Beat in sour cream.  Season with nutmeg, salt, and pepper.

Place in a buttered casserole dish.  Scatter bread crumbs, the butter cut into small pieces, paprika, and chives over the top.  Refrigerate until serving time.

To reheat, place in a 300 degree oven for about 20 minutes.