Twice-Baked Potatoes

1. 1

   Scrub potato; bake at 425u00b0 for 1 hour or until tender. Let potato cool to touch.

2. 2

   Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.

3. 3

   Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425u00b0 for 5 minutes or until cheese melts.

* Per serving · 4 servings · Values may vary.

No additional tips available.