Twice Baked Potatoes

no meal is complete without a potato.  This one is dressed up and a fun to make, happiness inducing addition to a holiday or entertaining menu.    They take a bit of time, but most of the work is done by the oven.  These are the sour cream and chive variety but many variations are possible. Who doesn't like a bacon cheddar twice baked potato?

Twice Baked Potatoes

4 large baking potatoes (idaho or russet types)

olive oil

2 tablespoon butter

handful of fresh chives, diced about 1/2 cup

1/2 cup milk (i use fat free)

3/4 cup sour cream (full flavor, but you can use low fat)

salt and pepper

Scrub and dry potatoes.  Stab each with fork a couple times to prevent potato explosions in the oven and rub with olive oil.  This will keep the skin from drying out and provide a little extra flavor.  Bake potatoes at 400 degrees for one hour and fifteen minutes.  Remove from oven and cool.

Cut off tops of potatoes to make little boats ( makes 4 portions)  or cut them in half evenly (makes 8 portions).

Scoop out flesh into a bowl.  Mix and mash this with sour cream, milk, butter, chives, salt and pepper.

Fill Potatoes.  (This would be a good time to sprinkle with cheese, bacon or any additions you may have decided on)

Lower oven temperature to 350 degrees. Bake until hot, 15 minutes.