When it comes to comfort food, few dishes deliver the same satisfaction as Twice-Baked Potatoes with Cheddar & Chives. They’re a perfect combination of crispy potato skins and creamy, cheesy mashed potato filling, topped with melted cheddar and fresh chives for a burst of flavor. Unlike regular baked potatoes, these are given an extra step—scooping, mashing, refilling, and baking again—which makes them richer, fluffier, and even more indulgent.
This recipe is versatile enough to serve as a hearty side dish for steak, chicken, or fish, yet flavorful enough to shine on its own as a light main course. They also make an impressive addition to festive holiday spreads, potlucks, or game day tables. In this post, I’ll guide you through the entire process, from choosing the right potatoes to flavor variations, storage tips, and creative serving ideas.
What Are Twice-Baked Potatoes?
The concept is as simple as the name: you bake potatoes twice. The first bake cooks the potatoes until they are tender inside and crispy outside. After cooling slightly, you scoop out the fluffy interior, mash it with delicious add-ins (like butter, sour cream, milk, cheese, and herbs), and then spoon the mixture back into the skins. The second bake melts the cheese and crisps everything up, leaving you with a perfectly golden and irresistible dish.
The filling is where the magic happens. By adding cheddar cheese, butter, and sour cream, the potatoes transform into a rich and creamy mash. Fresh chives cut through the richness, balancing the flavors with their mild onion-like freshness.
Why You’ll Love This Recipe
- Comfort food at its best: Warm, cheesy, and satisfying.
- Customizable: Easy to adapt with your favorite cheeses, spices, or add-ins.
- Crowd-pleaser: A dish that’s always a hit at family dinners, parties, or potlucks.
- Make-ahead friendly: You can prep them in advance and bake right before serving.
- Budget-friendly: A hearty dish made with simple, affordable ingredients.
Ingredients for Twice-Baked Potatoes with Cheddar & Chives
The key to great twice-baked potatoes is balancing creamy and savory flavors. Here’s a breakdown of what you’ll need:
For the Potatoes
- 4 large russet potatoes – Russet potatoes are the best choice for this recipe because of their starchy texture, which creates a fluffy filling.
- 2 tbsp olive oil – Helps crisp up the skins during the first bake.
- 1 tsp kosher salt – Seasoning for the skins and to help them crisp.
For the Filling
- 3 tbsp unsalted butter – Adds richness and smooth texture.
- 0.5 cup sour cream – Provides tangy creaminess (Greek yogurt can be substituted).
- 0.5 cup warm whole milk – Helps loosen the filling to the perfect creamy consistency.
- 1.5 cup sharp cheddar cheese (shredded, divided) – 1 cup mixed into the filling and 0.5 cup for topping.
- 3 tbsp fresh chives (finely chopped, divided) – Brings freshness and color.
- 0.5 tsp garlic powder – Adds subtle flavor depth.
- 0.25 tsp black pepper (freshly ground) – Balances richness.
- 0.25 tsp salt (or to taste) – Adjust according to your preference.
Step-by-Step Instructions
Step 1: Bake the Potatoes
Preheat your oven to 200°C (400°F). Wash the potatoes thoroughly and pat them dry. Rub each potato with olive oil and sprinkle lightly with kosher salt. Place them directly on the oven rack or on a baking sheet lined with foil. Bake for 50–60 minutes until the skins are crisp and the flesh is fork-tender.
Step 2: Cool and Prepare for Scooping
Remove the potatoes from the oven and allow them to cool for about 5–10 minutes—just enough to handle without burning your hands. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a large mixing bowl, leaving about a ¼-inch layer of potato inside the skin to keep them sturdy.
Step 3: Make the Filling
Mash the potato flesh with butter until smooth. Add sour cream, warm milk, garlic powder, salt, and pepper. Mix until creamy but not runny. Fold in 1 cup cheddar cheese and 2 tbsp chives, making sure the filling is well combined.
Step 4: Refill the Skins
Spoon the filling back into the potato skins, mounding it slightly on top for an attractive look. Sprinkle the tops with the remaining 0.5 cup cheddar cheese.
Step 5: Second Bake
Place the filled potatoes on a baking sheet and bake for another 15–20 minutes until the cheese is melted, bubbly, and golden brown.
Step 6: Garnish and Serve
Remove the potatoes from the oven and let them rest for 5 minutes. Garnish with the remaining 1 tbsp chives before serving.
Pro Tips for Perfect Twice-Baked Potatoes
- Choose the right potato: Russets work best, but if you prefer creamier texture, Yukon golds are a good alternative.
- Don’t over-scoop: Leave a thin layer of potato inside the skins for structure.
- Warm the milk: Adding warm milk keeps the filling light and fluffy. Cold milk can make it gummy.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect melting quality.
- Crispier skins: If you love crunchy skins, rub them with olive oil before the second bake too.
Variations on Twice-Baked Potatoes with Cheddar & Chives
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to the filling.
- Loaded Style: Mix in crispy beef bacon bits (halal-friendly), green onions, and extra cheese.
- Vegetable Boost: Fold in sautéed spinach, mushrooms, or roasted broccoli for added nutrition.
- Lightened Up: Use Greek yogurt instead of sour cream and reduce butter for a lighter version.
- Different Cheeses: Try Gruyère for nuttiness, mozzarella for a stretchier texture, or blue cheese for bold flavor.
What to Serve with Twice-Baked Potatoes with Cheddar & Chives
These potatoes are incredibly versatile. Here are some pairing ideas:
- With Proteins: Steak, roasted chicken, grilled fish, or lamb chops.
- As a Side Dish: Serve alongside a fresh salad, roasted vegetables, or soup.
- For Parties: Mini versions made with smaller potatoes make excellent appetizers.
- Holiday Meals: A perfect side for Thanksgiving, Christmas, or any festive dinner spread.
Make-Ahead and Storage Tips
- Make Ahead: Prepare the filling and stuff the skins a day before. Store in the fridge, covered, and bake before serving.
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for best results.
- Freezing: Freeze stuffed potatoes before the second bake. Wrap tightly and store up to 2 months. Bake directly from frozen at 190°C (375°F) for 35–40 minutes.
Final Thoughts
Twice-Baked Potatoes with Cheddar & Chives are more than just a side dish—they’re a showstopper that can easily become the highlight of your meal. With their creamy filling, cheesy topping, and fresh chive garnish, they bring comfort and elegance to the table. Whether you’re making them for a cozy weeknight dinner or a festive holiday spread, this recipe guarantees satisfied smiles.
Once you’ve mastered the classic version, you can easily customize it with your favorite flavors, turning it into a dish that never gets old. So the next time you’re looking for something special yet approachable, give these twice-baked potatoes a try—you’ll see why they’re a timeless favorite.
Twice-Baked Potatoes with Cheddar & Chives Recipes
Description
Twice-Baked Potatoes with Cheddar & Chives are the ultimate comfort food — crispy potato skins filled with creamy, cheesy mashed potatoes, topped with melted cheddar and fresh chives. Perfect as a hearty side dish, a crowd-pleasing appetizer, or even a light meal, this recipe balances rich flavors and textures in every bite.
Ingredients
For the Potatoes
For the Filling
Instructions
Bake the Potatoes
- Preheat oven to 200°C (400°F). Scrub the potatoes thoroughly, pat dry, and rub them with olive oil and salt. Place directly on the oven rack or a baking sheet. Bake for 50–60 minutes until the skins are crisp and the flesh is fork-tender.
Cool & Prepare for Scooping
- Remove potatoes from the oven and let cool for 5–10 minutes (just enough to handle). Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skin to keep them sturdy.
Make the Creamy Filling
- Mash the potato flesh with butter until smooth. Add sour cream, warm milk, garlic powder, salt, and pepper. Mix until creamy but slightly fluffy. Fold in 1 cup cheddar cheese and 2 tbsp chives. Taste and adjust seasoning.
Refill the Skins
- Spoon the filling back into each potato skin, mounding slightly on top. Sprinkle the tops with remaining 0.5 cup cheddar cheese.
Second Bake
- Place filled potatoes on a baking sheet and return to oven. Bake for 15–20 minutes until cheese is golden and bubbly.
Garnish & Serve
- Remove from oven, sprinkle with remaining 1 tbsp chives, and serve hot.
Note
Cheese Variations: Try using Gruyère, mozzarella, or a mix of cheeses for different flavor profiles.
Make-Ahead: You can prepare and fill the potatoes up to a day in advance. Store covered in the fridge and bake before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven for best texture.
Lighter Option: Replace sour cream with Greek yogurt and reduce butter for a lighter version.
