Fancy Baked Potatoes
Published: Friday, April 24, 2026
4 large baking potatoes
2 tsp. canola oil, optional
2 Tbsp. butter
¼ c. 2% milk
½ c. sour cream
½ tsp. salt
¼ tsp. pepper
2 oz. jar diced pimientos, drained, divided
2 Tbsp. minced chives, divided
Scrub and pierce potatoes; rub with oil if desired. Bake at 375° for 1 hour or until tender. Cool. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Discard 2 shell halves.
In a large bowl, mash pulp with butter. Stir in the milk, sour cream salt, pepper and half of the pimientos and chives. Spoon into potato shells. Place on a baking sheet.
Bake, uncovered, at 375° for 20-30 minutes or until heated through. Sprinkle with remaining pimientos and chives. —6 servings.
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