4 large baking potato
1 cup shredded sauerkraut; drained, squeezed dry
4 oz corned beef; chopped
1 cup sour cream
3/4 cup whipping cream
4 tbsp butter
1/2 cup cheddar cheese; shredded
1/2 cup swiss cheese; shredded
2 tbsp fresh chives; chopped
salt; to taste
pepper; to taste
extra cheese for topping; optional

1. Preheat oven to 425F.

2. Wash potatoes well. Bake potatoes until done (about 1 1/2 hours depending on size). Allow to cool slightly.

3. While potatoes are baking, prepare individual ingredients and combine in a large bowl. Set aside.

4. Once potatoes are cool enough to handle, cut in half lengthwise. Scoop out most of pulp from each half (leaving a border of about 1/4 inch) and place in large bowl with other ingredients from previous steps.

5. Mix all ingredients until combined and scoop back into potato shells. Place filled potatos halves onto a baking sheet and place in oven.

6. Bake at 350F for 20 to 25 minutes. Remove from oven and top with additional cheese if desired.

7. Serve hot.