• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large russet potato es, scrubbed

  2. 3 - 4 tablespoons milk

  3. 2 tablespoons unsalted butter , room temperature

  4. 2 tablespoons sour cream

  5. 1/2 cup grated cheddar cheese

  6. coarse salt

  7. freshly grated pepper

  8. 1 tablespoon chopped fresh chives , plus more to garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees Pierce potatoes with a fork, bake on oven rack till tender, about 1½ hours. Potatoes can also be cooked in microwave for 9 minutes on high, and then finished off in oven for 10 minutes. Allow to cool slightly.

  2. Halve potatoes lengthwise, scoop flesh, leaving shell intact. Mix flesh and all ingredients in a bowl, then mound filling into potato shells. Arrange potatoes in baking dish just large enough to hold them. Bake 20 minutes until heated through and garnish with chive.


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