A good, basic recipe for twice baked potatoes filled with a mixture of mashed potatoes with sour cream, butter, chives and pimentos.
4 large baking potatoes
2 tablespoons butter
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (2-ounce) jar pimentos, drained
2 tablespoons snipped fresh chives (2 teaspoons dried)
- Preheat oven to 425°F (220°C).
- Rub potatoes with oil; place in a shallow baking pan. Bake for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell; set shells aside.
- In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimentos and half of the chives. Spoon or pipe filling into shells. Return to baking pan.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes or until lightly browned. Sprinkle with remaining pimentos and chives.
Makes 8 servings.