Ingredients
2 pounds red new potatoes (about 14), halved
1 tablespoon olive oil
coarse salt and ground pepper
3/4 cup reduced-fat sour cream
1/4 cup snipped fresh chives, plus more for garnish
Preparation
Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.
