Twice-Baked Sour Cream And Chive Potatoes
This side dish goes well with roasted chicken, beef, or pork.
- 8 small russet potatoes (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- 1 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 1/4 cup snipped chives (plus more for garnish)
- Coarse salt and ground pepper
Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
SourceEveryday Food, October 2009