Mini Twiced-Baked Potatoes

• canola oil, for greasing
• 24 small yukon gold potatoes, about 1 inch in diameter
• 12 cup sour cream
• 14 cup whole milk
• 14 cup minced fresh chives, plus 1-inch pieces for garnish
• salt
• fresh ground pepper

1. Preheat the oven to 450 degrees.
2. Lightly brush a baking sheet with oil.
3. Arrange potatoes in a single layer on the prepared sheet.
4. Bake until the potatoes are tender when pierced with a fork and the skin has begun to wrinkle and pull away from the flesh, 15-20 minutes.
5. Let stand until cool enough to handle.
6. Cut 12 of the potatoes in half lengthwise.
7. Using a melon baller, cut out a scoop of flesh from the center of each half, leaving a wall of flesh about 1/4 inch thick.
8. Transfer the scooped flesh to a food mill or ricer.
9. Return the hollowed-out potato halves, hollow side up, to the baking sheet.
10. Pass the potato flesh through the mill or ricer into a large bowl.
11. Peel the remaining 12 potatoes and then pass the flesh through the mill or ricer into the bowl.
12. Add the sour cream, milk, minced chives, 2 tsp salt and 1 tsp pepper and stir to make a smooth filling.
13. Refrigerate the filling for 5-10 minutes.
14. Transfer the filling to a pastry bag fitted with a large star tip.
15. Pipe the filling into the followed-out potato halves, mounding it about 1 inch high.
16. The filling will shrink as it bakes.
17. Bake the filled potatoes until the tops are lightly browned 5-7 minutes.
18. Remove from the oven and let cool slightly.
19. Garnish with the chive pieces and serve.

canola oil, gold potatoes, sour cream, milk, fresh chives, salt, fresh ground pepper

Taken from www.food.com/recipe/mini-twiced-baked-potatoes-512363 (may not work)