• 4 baking potato, scrubbed and patted dry
• 4 tsp. vegetable oil
• 1 Tbs. all purpose flour
• 1 Lbs. chicken livers, washed and trimmed
• 1/4 cup unsalted butter
• 1 mediumonion\cooked, finely diced
• 1/4 Lbs. mushroom\cooked, sliced
• 1/2 cup dry sherry
• 1/4 cup sour cream
• 2 scallion, trimmed and chopped
• 2 tsp. fresh dill, chopped

Preheat oven to 425° F. Rub potatoes with oil. Pierce with a fork all over. Bake about 50 minutes, or until tender. Combine flour and salt and pepper to taste. Lightly dust chicken livers in flour mixture. Melt butter in a large heavy nonstick skillet over medium heat. Saute onion 2-3 minutes, or until soft. Add mushrooms and saute 3-5 minutes or until softened, stirring frequently. Add chicken livers, and saute 3-4 minutes, or until slightly pink in center and brown on outside. Add sherry. Increase heat to high, and cook 1 minute, or until sauce is thickened. Remove from heat. Add sour cream, and stir to combine. Season with salt and pepper to taste. Cut potatoes lengthwise, halfway through. Press down on either side of cut, and mash lightly with a fork. Serve potatoes stuffed with chicken livers. Sprinkle with chopped scallions and dill.