1.INGREDIENTS

-4 large baking potatoes
-Vegetable oil
-2 tablespoons butter or margarine
-1/2 cup sour cream
-1/4 cup milk
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 (2 ounce) jar diced pimientos, drained, divided
-2 tablespoons snipped fresh or dried chives, divided

NUTRITION INFORMATION

-Calories: 222 kcal
-Carbohydrates: 34 g
-Dietary Fiber: 4 g
-Fat: 7 g
-Protein: 4 g
-Sugars: 1 g

2.COOKING DIRECTIONS

-Rub potatoes with oil; place in a shallow baking pan. Bake at 400 degrees F for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. 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 pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 degrees F for 35-40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.
 
Yield: 8 servings

NOTES

I can’t count the times I’ve turned to this tried-and-true recipe when company is coming. The potato filling is creamy and rich tasting, plus the servings are attractive. But the best part is you can spare yourself the hassle of mashing potatoes at the last minute.

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