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1
Preheat the oven to 450 degrees.
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2
Lightly brush a baking sheet with oil.
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3
Arrange potatoes in a single layer on the prepared sheet.
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4
Bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
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5
Let stand until cool enough to handle.
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6
Cut 12 of the potatoes in half lengthwise.
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7
Using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about 1/4 inch thick.
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8
Transfer the scooped flesh to a food mill or ricer.
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9
Return the hollowed-out potato halves, hollow side up, to the baking sheet.
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10
Pass the potato flesh through the mill or ricer into a large bowl.
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11
Peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
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12
Add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
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13
Refrigerate the filling for 5-10 minutes.
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14
Transfer the filling to a pastry bag fitted with a large star tip.
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15
Pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
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16
The filling will shrink as it bakes.
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17
Bake the filled potatoes until the tops are lightly browned 5-7 minutes.
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18
Remove from the oven and let cool slightly.
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19
Garnish with the chive pieces and serve.
