- 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
- 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.