Ingredients
2 large russet potatoes, scrubbed
3 to 4 tablespoons milk
2 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1/2 cup grated sharp cheddar cheese
Coarse salt and freshly ground pepper
1 large egg, lightly beat
1 tablespoon chopped fresh chives, plus more for garnish
Preparation
Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.
Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.
