8 small russet potatoes (about 2 1/2 pounds total)1 tablespoon vegetable oil1 cup sour cream1/4 cup milk3 tablespoons butter1/4 cup snipped chives (plus more for garnish)
Coarse salt and ground pepper
Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
Adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 39 of 2013.