2 russet potatoes, 8-10 ounces each
1/4 cup sour cream
4 tablespoons chives, finely sliced salt and pepper, to taste
Wash the potatoes thoroughly. Prick with a fork. Bake in a 425° oven for 40 minutes or until tender. Cool potatoes slightly to handle. Slice off the tops of the potatoes and scoop out the centers, leaving 1/4-inch shells.
Mash the potatoes with a potato masher. Add the sour cream and chives and beat until fluffy. Season with salt and pepper.
Stuff the mashed potatoes into the shells and place in a shallow baking dish. Bake in the 425° oven for about 15 minutes or until the tops begin to brown.