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Twice-Baked Potatoes with Sour Cream and Chives

Source of Recipe

From "Martha's American Food" by Martha Stewart


Recipe Introduction

"Chicago has had a long, proud steakhouse tradition ever since the days the city's stockyards were immortalized by such diverse voices as Carl Sandburg and Frank Sinatra. One of the all-time great steakhouse sides—twice-baked potatoes—is unbelievably easy to make (the oven does most of the work), yet they bestow a sense of occasion on even the most everyday meals. Here, tangy sour cream contrasts nicely with the fluffy richness of the potatoes."

List of Ingredients

â—¦ 8 small russet potatoes (about 2 ½ pounds), scrubbed
â—¦ 1 tablespoon neutral-tasting oil, such as safflower
â—¦ 1 cup sour cream
â—¦ ¼ cup milk
â—¦ 3 tablespoons unsalted butter
â—¦ ¼ cup snipped fresh chives, plus more for garnish
â—¦ Coarse salt and freshly ground pepper


Recipe

Preheat oven to 400° F. Rub potatoes with the oil, dividing evenly. Place on a baking sheet; bake until potatoes are easily pierced with the tip of a sharp paring knife, about 45 minutes. Let cool slightly.

Cut a thin slice lengthwise off the top of each potato and discard. Using a small spoon, scoop out flesh from each potato into a bowl, leaving ½ inch intact around edge. Add sour cream, milk, butter, and chives; mash with a potato masher or fork until combined. Season with salt and pepper.

Spoon mixture into potato skins.
Bake until heated through and lightly browned on top, about 20 minutes. Serve hot, garnished with more chives.

Serves 8