To make the potatoes, bake a large potato about 35 to 40 minutes at 325 or until it passes the fork test. Cool the potato, slice it in half lengthwise, scoop out the inside and place that in a bowl. Leaving the skin with enough meat on it to make a “boat” for the stuffing. Add a tablespoon of sour cream, a tablespoon of butter, salt and pepper, 1 tablespoon of milk, some snipped chives and 1/2 teaspoon Marini Black Truffle Paste. Mix all this up nicely, and then place this mixture very daintily back in the potato boat. Top it with either some grated Asiago or Parmesan (either will work nicely) and place in a 350 degree oven for 5-7 minutes.