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Cheddar Chive Twice Baked Potatoes 1

Cheddar Chive Twice Baked Potatoes

These Cheddar Chive Twice Baked Potatoes combine crispy potato skins with a creamy, flavorful filling that delivers the ultimate comfort food experience. This classic recipe has graced holiday tables and family gatherings for generations, offering that perfect blend of rustic charm and indulgent flavor that keeps everyone coming back for seconds.
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Course: Side Dish
Cuisine: American
Keyword: Twice Baked Potatoes, Cheddar Potatoes, Loaded Potatoes, Baked Potatoes
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8 potato halves
Calories: 320kcal

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Potato masher
  • Spoon

Ingredients

Potato Base

  • 4 large russet potatoes about 10-12 oz each
  • 2 tbsp olive oil

Filling Mixture

  • 4 tbsp unsalted butter softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk warmed
  • 1 1/2 cups sharp cheddar cheese shredded (plus extra for topping)
  • 1/4 cup fresh chives finely chopped
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Optional Toppings

  • 4 slices bacon cooked and crumbled (optional)
  • additional fresh chives for garnish
  • sour cream for serving optional

Instructions

  • Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water. Pat them dry with paper towels, then prick each potato several times with a fork.
  • Brush each potato with olive oil and sprinkle lightly with coarse salt. Place them directly on the middle rack of your preheated oven and bake for 45-60 minutes until the skin is crispy and the inside yields easily when pierced with a fork.
  • Allow the baked potatoes to cool for about 10 minutes. Cut each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about 1/4 inch of potato attached to the skin to maintain structure.
  • Place the scooped potato flesh in a large mixing bowl. Add the softened butter and use a potato masher or fork to combine until the butter melts completely.
  • Add the sour cream and warmed milk to the mashed potatoes. Mix until smooth and creamy, being careful not to overmix.
  • Fold in 1 cup of the shredded cheddar cheese, chopped chives, minced garlic, salt, and pepper.
  • Spoon or pipe the potato mixture back into the potato skins, dividing it evenly among all the halves. Create a small well in the center of each filled potato half.
  • Sprinkle the remaining 1/2 cup of cheddar cheese on top of each potato. If using bacon, sprinkle the crumbled pieces over the cheese.
  • Place the stuffed potato halves on a baking sheet and return to the oven for 15-20 minutes, until the cheese is bubbly and beginning to brown.
  • Remove from the oven and let cool for 5 minutes. Garnish with additional fresh chives and a small dollop of sour cream if desired. Serve while still warm.

Notes

These potatoes make an excellent make-ahead option. You can prepare them up to the point of the second baking, then refrigerate for up to 48 hours. Add 5-7 extra minutes to the final baking time when cooking from refrigerated.
For a healthier version, use reduced-fat cheddar and Greek yogurt instead of sour cream, or replace half the potato filling with cauliflower for a lower-carb alternative.
These potatoes freeze well for up to 3 months. Simply wrap individually in foil and freeze. Thaw overnight in the refrigerator before the second bake.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 10g | Fat: 18g | Sodium: 310mg | Fiber: 3g
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