Pre-heat oven to 425.  Clean potatoes and poke with fork. Bake for 1
hour, or until soft.  Let cream cheese sit at room temprature while
potatoes bake to soften.  Remove potatoes from oven, and slice tops off
each.  In a large bowl, add all ingredients.  Spoon out potatoes in
large chunks into the bowl.  Mix together, but do not mash potatoes. 
Refill skins, and bake again in 375 oven for about 20 minutes.