Preheat oven to 375 degrees. Pierce the two potatoes with a fork. Bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.
Halve potatoes lengthwise, leaving thin shell; scoop flesh into bowl. Add milk, butter, sour cream and half of the grated cheese. Season with coarse salt and pepper; fold in egg and chives. Combine.
Place shells in baking dish, spoon filling into each. Sprinkle with the rest of the grated cheese. Bake until heated, 15-20 minutes. Garnish with more chives.
This is from Martha Stewart's cooking magazine.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (54%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 83.8mg||26 %|
|Sodium 173.6mg||6 %|
|Potassium 491.2mg||13 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 18.4g|
|Protein 8g||11 %|
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Calories per serving: 235
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