Ingredients
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4 Russet potatoes
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4 tbsp (1/2 stick) butter, melted
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1/2 (0.75 oz) pkg chives
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1 cup shredded sharp Cheddar
Steps
1
Preheat oven to 450°F. Poke the potatoes all over with a fork and cook in the microwave for 5 min. on high. Carefully turn potatoes and cook for another 5 min.
2
Use tongs to carefully transfer potatoes to a cutting board and make crosswise cuts in each, about ⅛ inch apart, stopping about ¼ inch from the bottom. Place potatoes in a 9x13-inch casserole dish and brush with butter. Season with salt (in moderation) and pepper and bake in the oven for 10 min. Finely chop the chives.
3
Remove baked potatoes from the oven and top with chives and Cheddar cheese, working the fillings into the slits. Bake for another 5 min. or until cheese is melted. Season with salt (in moderation) and pepper.
Tips
Serve with sour cream and garnish with additional chopped chives.
