twice-baked potatoes...1 hour and 30 minutes

the goods:
8 russet potatoes, scrubbed
1 tablespoon vegetable oil
1 cup sour cream
1/4 whole milk
3 tablespoon butter
1/4 cup snipped chives



Preheat oven 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.



With a paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin.



Transfer potato insides to a bowl and add sour cream, milk, and butter; mash until combined. Stir in chives. Season with salt and pepper.



Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes.



Sprinkle with more chives.