Ingredients
4 large baking potatoes2 teaspoons canola oil, optional2 tablespoons butter1/4 cup 2% milk1/2 cup sour cream1/2 teaspoon salt1/4 teaspoon pepper1 jar (2 ounces) diced pimientos, drained, divided2 tablespoons minced chives, divided
Preparation
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.
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.
Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives.
