Stuffed Baked Potatoes I

Preheat oven to 400°F (200°C). Scrub potatoes under cold running water and pat dry, then prick each potato several times with a fork to prevent bursting during baking.

Rub the outside of each potato with oil, coating evenly on all sides. Place potatoes directly on oven racks and bake until tender when pierced with a knife, about 50 minutes.

Remove potatoes from oven and let cool for 2–3 minutes until they can be handled. Cut each potato in half lengthwise.

Scoop out the insides of each potato half, leaving a thin shell (approximately ¼ inch). Transfer the scooped potato flesh to a bowl.

Mash the potato flesh until smooth or slightly chunky, depending on preferred texture. Add sour half and half gradually while mashing until the mixture reaches a light, creamy consistency.

Season the mashed potato mixture with salt and pepper, stirring well to distribute seasonings evenly.

Fold in the snipped chives until combined throughout.

Spoon the filling back into the potato shells, mounding it slightly. Place stuffed potatoes on a baking sheet.

Bake at 350°F (175°C) for 15 minutes until the filled potatoes are heated through and the tops are lightly golden.