Twice-Baked Sour Cream And Chive Potatoes


  • 8 small russet potatoes (about 2 ½ pounds total)
  • 1 tablespoon vegetable oil
  • 1 cup sour cream
  • ¼ cup milk
  • 3 tablespoons butter
  • ¼ cup snipped chives (plus more for garnish)
  • Coarse salt and ground pepper

1. 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. 2. With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out ...

View full recipe at SpringPad


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