Gruyere-Stuffed Potatoes With Sour Cream - cooking recipe

Ingredients

8 medium baking potatoes
1 tsp. vegetable oil
1 1/2 c. sour cream
1 tsp. salt
freshly ground pepper
nutmeg
4 oz. Gruyere cheese (room temperature), cut in 1-inch pieces
3 Tbsp. snipped fresh chives

Preparation

Preheat oven to 425\u00b0.
Scrub potatoes and pat dry.
Brush in the oil.
Bake until tender, about 1 hour.
Seal in paper bag and let stand 15 minutes.
Cut 3/4-inch thick horizontal slice from top of each potato.
Scoop pulp from potatoes into bowl reserving shells; mash pulp using masher or mixer.
Add rest of ingredients and mix until fluffy.
Spoon into shells.
(Can be prepared one day ahead and chilled; bring to room temperature before continuing.)