2 large russet potatoes, scrubbed
3 to 4 tbs milk
2 tbs unsalted butter, room temperature
2 tbs sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt & freshly ground pepper
1 tablespoon chopped fresh chives, plus more for garnish

Preheat oven to 375°F. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. Potatoes can also be cooked in a microwave on High for 9 minutes, & finished off in a 375°F oven for about 20 minutes.
Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, & 1/4 cup cheese. Season with salt & pepper; fold in chives to combine.
Scoop filling into potatoes, & place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

Posted in recipes & written by Niki —