Instructions: Rub potatoes with oil; place in a shallow baking pan. Bake at 400 degrees for 1 hour or until tender. Cool. Cut in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell; set shells aside. In a mixing bowl, combine pulp, butter, sour cream, and milk; beat until creamy. Stir in salt, pepper, and half of the pimientos and chives. Spoon or pipe filling into shells. Return to baking pan. Bake at 350 degrees for 35 to 40 minutes or until lightly browned. Sprinkle with remaining pimientos and chives.

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