Sour Cream Twice Baked Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 Baking potatoes, medium
  • 2 tsp Chives

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Vegetable oil

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Cheddar cheese
  • 2 tbsp Milk
  • 3/4 cup Sour cream

Found on bakedbyrachel.com

Description

Ingredients

• 4 medium baking potatoes
• 1 1/2 TB vegetable oil
• 3/4C sour cream
• 1/4C unsalted butter, softened
• 2Tbsp milk
• 2 tsp chives, minced
• 1/2 tsp black pepper
• 3/4 tsp salt
• 1/2-3/4C 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.