Average Rating: 4TOTAL TIME: Prep: 1-1/4 hours + cooling Bake: 35 min.
YIELD: 6 servings.Ingredients
- 4 large baking potatoes
- 2 teaspoons canola oil, optional
- 2 tablespoons butter
- 1/4 cup 2% milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (2 ounces) diced pimientos, drained, divided
- 2 tablespoons minced chives, divided
Instructions
- 1. Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard two shell halves.
- 2. In a large bowl, mash pulp with butter. Stir in the milk, sour cream, salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet.
- 3. Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.