Creamy Twice-Baked Potatoes with Sour Cream and Chive Recipe

Creamy twice-baked potatoes dance with rich flavors that promise pure comfort on your plate.

Crispy potato skins cradle a smooth, whipped interior loaded with tangy goodness.

Chives add bright green sparks of freshness across the pillowy landscape.

Soft butter melts into every crevice, creating irresistible depth and warmth.

Cheese creates a golden blanket that beckons you closer with its irresistible aroma.

Simple ingredients combine in magical ways to craft this classic side dish.

You’ll want to savor each delectable bite of this hearty potato perfection.

Why Twice-Baked Potatoes With Sour Cream And Chive Are Pure Comfort

• Customize with Ease: Personalize the potatoes by adding different mix-ins like crispy bacon, green onions, or jalapeños for a unique flavor profile that suits your taste.
• Perfect for Gathering: These twice-baked potatoes are ideal for dinner parties, family meals, or potlucks, offering a crowd-pleasing side dish that looks impressive and tastes delicious.
• Flexible Preparation: Prepare the potatoes ahead of time and refrigerate, then bake when ready to serve, making them a convenient option for busy cooks who want a delectable side without last-minute stress.
• Comfort Food Champion: Packed with creamy cheese, rich sour cream, and tender potato, this recipe delivers a satisfying and indulgent experience that feels like a warm hug on a plate.

What Goes In Twice-Baked Potatoes With Sour Cream And Chive

• Potatoes: Starchy tubers that serve as the foundation of this delicious twice-baked dish.
• Sour Cream: Creamy dairy product that adds richness and tanginess to the potato filling.
• Cheddar Cheese: Sharp and flavorful cheese that melts beautifully into the potato mixture.
• Chives: Fresh herbs that provide a mild onion-like flavor and bright green color.

• Salt, Pepper: Essential seasonings that bring out the natural flavors of the ingredients.
• Butter: Adds richness and a smooth, creamy texture to the potato filling.
• Milk: Helps create a smooth and creamy consistency in the potato mixture.

• Bacon: Crispy, savory meat that provides extra flavor and texture to the potato filling.

• Olive Oil: Used to coat the potatoes before initial baking, helping to create a crisp skin.

How To Make Twice-Baked Potatoes With Sour Cream And Chive

Step 1: Prepare Potatoes for Roasting

Scrub potatoes clean and pat them dry. Poke several holes using a fork to allow steam to escape.

Massage olive oil over the potato skins and sprinkle generously with salt and pepper. Place potatoes directly on the oven rack and bake at 400°F until they feel soft when gently squeezed, about 45-60 minutes.

Step 2: Hollow Out Potato Shells

Once potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the inner potato flesh, leaving a thin layer attached to the skin to maintain the potato shell’s structure.

Step 3: Create Smooth Potato Filling

• Sour cream
• Shredded cheddar cheese
• Whole milk
• Softened butter

Mash everything together until the mixture becomes creamy and well-combined.

Fold in chopped chives and crumbled bacon if desired. Season with additional salt and pepper to enhance the flavors.

Step 4: Refill Potato Skins

Generously spoon the creamy potato mixture back into the potato skin shells. Pile the filling slightly higher for an attractive presentation.

Step 5: Final Baking

Return filled potato shells to the oven. Bake for an additional 15-20 minutes until the tops turn golden brown and the filling is heated completely through.

Serve hot and enjoy your luxurious potato creation.

Pro Tips For Twice-Baked Potatoes With Sour Cream And Chive

• Poke multiple holes in potatoes before baking to prevent potential steam buildup and ensure even cooking.
• Choose starchy potatoes like russet for the best texture and fluffiest interior when making twice-baked potatoes.
• Warm milk and butter before mixing with potato flesh to create smoother, creamier mashed potato filling.
• Keep potato skins intact while scooping to maintain structural integrity and provide a crispy edible vessel for the filling.
• Experiment with different cheese varieties like gruyère or goat cheese to add unique flavor profiles to the classic recipe.

Flavorful Twists On Twice-Baked Potatoes With Sour Cream And Chive

• Spicy Southwest Potato Blast: Swap chives for jalapeños, add pepper jack cheese, mix in diced green chilies, and top with crushed tortilla chips for a zesty southwestern flavor profile.
• Mediterranean Herb Potato Remix: Replace bacon with crumbled feta cheese, mix in chopped fresh basil and oregano, sprinkle with sun-dried tomatoes for a Mediterranean-inspired version.
• Loaded Veggie Potato Extravaganza: Incorporate roasted broccoli florets, sautéed mushrooms, and caramelized onions into the potato mixture, garnish with extra crispy vegetable toppings.

Great Pairings For Twice-Baked Potatoes With Sour Cream And Chive

• Pair with Zesty Cabernet Sauvignon: Rich red wine complements the creamy, cheesy potato's depth with its bold tannins and fruit-forward profile.
• Serve with Crisp Green Salad: Light, tangy salad with vinaigrette cuts through the potato's richness, providing a refreshing contrast and balancing the meal.
• Match with Grilled Herb Chicken: Lean protein creates a perfect protein-carbohydrate combination, while herbs echo the chive's fresh flavor in the potatoes.
• Enhance with Roasted Asparagus: Slightly charred, green vegetable adds a nutritious side that connects with the potato's earthy undertones and provides textural variety.

Storing Twice-Baked Potatoes With Sour Cream And Chive Made Easy

• Refrigerator Storage: Place leftover twice-baked potatoes in an airtight container and store in the refrigerator for up to 3-4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Freezer Preservation: Wrap individual potatoes tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label with the date to track freshness.
• Reheating in Oven: Thaw frozen potatoes in the refrigerator overnight. Preheat oven to 350°F, place potatoes on a baking sheet, and warm for 15-20 minutes until heated through. Optionally, add extra cheese on top for a crispy finish.

Twice-Baked Potatoes With Sour Cream And Chive Q&A

• Are these potatoes healthy?

While delicious, they’re rich in calories and fat due to cheese, sour cream, and butter. They offer good nutrients like potassium from potatoes and protein from dairy and optional bacon.

• Can I make these potatoes ahead of time?

Yes! Prepare and fill potato skins, then refrigerate for up to 24 hours. When ready to serve, bake for 20-25 minutes at 400°F until heated through and golden.

• What can I substitute if I don't have chives?

You can easily replace chives with green onions, finely chopped scallions, or fresh parsley for similar fresh flavor and color.

• Do I need special equipment to make twice-baked potatoes?

No special equipment required.

Twice-Baked Potatoes with Sour Cream and Chive Recipe

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4.7 from 25 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Comforting twice-baked potatoes deliver a creamy chive-studded potato paradise that elevates classic side dishes. Crispy potato skins cradle a luxurious filling promising pure culinary satisfaction you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Potatoes:

• 4 large russet potatoes

Dairy:

• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 2 tablespoons butter

Seasonings and Toppings:

• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup chopped chives
• 4 slices cooked bacon, crumbled (optional)

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Instructions

1. Prepare oven to 400°F, positioning rack in center for even heating.
2. Thoroughly cleanse potatoes, puncturing skin with fork to allow steam escape. Massage with olive oil and season generously with salt and pepper.
3. Roast potatoes directly on oven rack for 45-60 minutes until fork-tender, ensuring soft interior and crispy exterior.
4. Allow potatoes to cool slightly, then slice lengthwise with precision. Carefully excavate potato flesh into mixing bowl, maintaining thin potato skin shell.
5. Whip potato pulp with sour cream, melting butter and milk to create ultra-creamy consistency. Incorporate sharp cheddar cheese, blending until silky smooth.
6. Fold in finely chopped chives and crispy bacon bits, adjusting seasoning with additional salt and pepper for robust flavor profile.
7. Generously refill potato skins, creating elegant mounds of creamy mixture that slightly overflow skin edges.
8. Return stuffed potatoes to 400°F oven, baking 15-20 minutes until golden peaks emerge and filling reaches piping hot temperature.

Notes

• Potato Selection Matters: Choose large, starchy russet potatoes with uniform shape for consistent baking and easier stuffing.
• Crispy Skin Technique: Rubbing potatoes with olive oil ensures a crispy, flavorful exterior that adds delightful texture.
• Customize Your Filling: Swap bacon for roasted vegetables or use Greek yogurt instead of sour cream to create healthier, vegetarian-friendly variations.
• Make-Ahead Magic: Prepare stuffed potato skins in advance and refrigerate, then bake just before serving for stress-free entertaining.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 5 g
• Protein: 10 g
• Cholesterol: 40 mg