Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           Cup  Milk or cream
     1/2      Teaspoon  Worcestershire Sauce
  3              Large  baking potatoes
  2        Tablespoons  R/G Sauce (below)
     1/2           Cup  Sour cream
                        Salt and pepper to taste
     3/4           Cup  Grated chedder cheese
                        Chopped chives (garnish)
     1/4           Cup  Finely minced onion

Preparation:

Microwave potatoes for about 20 minutes. Retaining skins, scoop potato from skins and whip with the rest of the ingredients until smooth. Repack skins with the potato mix and serve. Garnish with chopped chives. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy!

Nutritional Information:

684 Calories (kcal); 25g Total Fat; (31% calories from fat); 15g Protein; 105g Carbohydrate; 51mg Cholesterol; 119mg Sodium