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4 large baking potatoes

Vegetable oil

2 tablespoons butter

1/2 cup sour cream

1/4 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 (2-ounce) jar pimentos, drained

2 tablespoons snipped fresh chives (2 teaspoons dried)

1. Preheat oven to 425*F (220*C).
2. Rub potatoes with oil; place in a shallow baking pan. Bake for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell; set shells aside.
3. In a mixing bowl, combine pulp, butter, sour cream and milk; beat until creamy. Stir in salt, pepper and half of the pimentos and half of the chives. Spoon or pipe filling into shells. Return to baking pan.
4. Bake at 350*F (175*C) for 35 to 40 minutes or until lightly browned. Sprinkle with remaining pimentos and chives.

Makes 8 servings.