Herb-Stuffed Potatoes

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6 large russet potatoes, well scrubbed

3 medium shallots

1/4 cup(s) packed fresh parsley leaves

1/4 cup(s) packed fresh basil leaves

3/4 ounce(s) Parmesan cheese

2 tablespoon(s) margarine or butter

2 tablespoon(s) olive oil

1/4 teaspoon(s) dried marjoram



1/4 cup(s) snipped fresh chives

1/4 cup(s) reduced-fat sour cream

1/2 cup(s) reduced-fat (2-percent) milk

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