Sour Cream Twice Baked Potatoes
Ingredients
4 medium baking potatoes
1 1/2 TB vegetable oil
3/4 C sour cream
1/4 C unsalted butter, softened
2 Tbsp milk
2 tsp chives, minced
1/2 tsp black pepper
3/4 tsp salt
1/2-3/4 C cheddar cheese, shredded
Directions
Preheat oven to 425°F.
Lightly coat potatoes in vegetable oil. Bake for 45 minutes, or until fork tender, on a baking sheet.
Cool until easy to handle. Using a sharp knife, carefully remove the top 1/4 section of each potato. Scoop out potato flesh into a medium bowl, leaving 1/4-inch boarder throughout potato shell.
Mash potatoes. Beat in sour cream, butter, chives, pepper and salt until smooth. Stir in shredded cheese.
Add filling to potato shells.
Bake for 20 minutes or until heated through and slightly golden on top.
