Preheat oven to 350º F. Scrub the potatoes.
Pat dry with paper towels. Bake potatoes for 30 minutes or until done.
Remove from oven and place on a cutting board. Let cool for 20 minutes.
Slice each potato lengthwise, cutting off the top quarter. Scoop out the pulp to form the boat. (See Chef Tip) If preparing in advance, store and cover potatoes and pulp separately and refrigerate up to two days at this time.
If refrigerated, bring potato pulp back to room temperature. Put the pulp into a large bowl and add butter, sour cream, chives, thyme and rosemary.
Mix together until you have a smooth texture. Season with salt and pepper, as desired.
Stuff each potato with stuffing. (See Chef Tip) Top with cheese and reheat until melted.
Sprinkle with parsley. Serve as desired at room temperature or heated.
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