Lightly coat potatoes in vegetable oil. Bake for 45 minutes, or until fork tender, on a baking sheet.
Cool until easy to handle. Using a sharp knife, carefully remove the top 1/4 section of each potato. Scoop out potato flesh into a medium bowl, leaving 1/4-inch boarder throughout potato shell.
Mash potatoes. Beat in sour cream, butter, chives, pepper and salt until smooth. Stir in shredded cheese.
Add filling to potato shells.
Bake for 20 minutes or until heated through and slightly golden on top.
Notes
*There will be extra filling. Serve as is immediately or save for later.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!