Description
These creamy, cheesy twice baked potatoes with sharp cheddar and fresh chives are the ultimate comfort food. Perfect for weeknight dinners or holiday gatherings, they’re surprisingly simple to make and completely customizable.
Ingredients
Scale
- 4 large russet potatoes (about 10–12 ounces each, scrubbed clean)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 cup sour cream (full-fat)
- 1/4 cup unsalted butter (softened to room temperature)
- 1/2 cup whole milk (warmed)
- 1 1/2 cups sharp cheddar cheese (shredded, divided)
- 1/4 cup fresh chives (finely chopped, plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper (freshly ground)
- 1/2 teaspoon salt (fine sea salt)
- Optional: 4 slices cooked bacon (crumbled)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes thoroughly and pat dry.
- Pierce each potato 6-8 times with a fork. Mix olive oil and 1 teaspoon kosher salt; rub all over potatoes.
- Place potatoes directly on oven rack and bake for 50-60 minutes until skins are crisp and a knife slides in easily.
- Let potatoes cool on a wire rack for 10-15 minutes. Cut each in half lengthwise and let cool 5 more minutes.
- Scoop out potato flesh into a large bowl, leaving a 1/4-inch thick shell. Place skins on a baking sheet cut side up.
- Add softened butter to warm potato flesh and mash until mostly smooth. Add sour cream, warm milk, 1 cup cheddar cheese, chives, garlic powder, black pepper, and 1/2 teaspoon salt. Mix until combined. Adjust seasoning to taste.
- Spoon or pipe filling back into potato skins, mounding slightly.
- Sprinkle remaining 1/2 cup cheddar cheese over filled potatoes. Bake for 15-20 minutes until cheese is melted and bubbly.
- Let cool 5 minutes. Garnish with extra chives and crumbled bacon if using. Serve warm.
Notes
For best texture, ensure butter and sour cream are at room temperature. Warm the milk before adding to prevent the filling from seizing. Do not overmix the filling to avoid gumminess. Let finished potatoes rest 5 minutes before serving. To make ahead, stop after filling the skins, cover and refrigerate up to 2 days; add cheese and bake as directed, adding 5-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 320
- Sugar: 2
- Sodium: 520
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
Keywords: twice baked potatoes, loaded potatoes, cheddar chives potatoes, comfort food, potato side dish