Twice-Baked Potatoes with Cheddar & Chives Recipes

Prep Time 20 mins
Cook Time 1 hr
Rest Time 5 mins
Total Time 1 hr 25 mins
Cooking Method: ,
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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
  • 4 large russet potatoes (well-scrubbed, skin-on)
  • 2 tbsp olive oil (for rubbing skins)
  • 1 tsp kosher salt (for skin crisping)
    • For the Filling
  • 3 tbsp unsalted butter (softened)
  • 0.5 cup sour cream (or Greek yogurt for lighter version)
  • 0.5 cup whole milk (warmed)
  • 1.5 cup sharp cheddar cheese (shredded, divided: 1 cup for filling, 0.5 cup for topping)
  • 3 tbsp fresh chives (finely chopped, divided: 2 tbsp for filling, 1 tbsp for garnish)
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp salt (or to taste)
Instructions
    Bake the Potatoes
  1. 1
    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.
    2. Cool & Prepare for Scooping
  2. 2
    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.
    3. Make the Creamy Filling
  3. 3
    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.
    4. Refill the Skins
  4. 4
    Spoon the filling back into each potato skin, mounding slightly on top. Sprinkle the tops with remaining 0.5 cup cheddar cheese.
    5. Second Bake
  5. 5
    Place filled potatoes on a baking sheet and return to oven. Bake for 15–20 minutes until cheese is golden and bubbly.
    6. Garnish & Serve
  6. 6
    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.

Keywords: cheesy potatoes, baked potatoes, comfort food, easy side dish, family-friendly
Read it online: https://petitepanini.com/recipe/twice-baked-potatoes-with-cheddar-chives-recipes/