Description
Twice-Baked Cheddar and Chive Potatoes are a delicious and creamy side dish, perfect for any meal.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup chopped fresh chives
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes under running water and pierce each potato several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender when pierced with a knife.
- Remove the potatoes from the oven and let them cool for about 10 minutes.
- Once cooled, cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a small border of potato in the skins.
- To the bowl, add the cheddar cheese, sour cream, milk, chives, butter, salt, and pepper. Mash everything together until smooth and well combined.
- Spoon the potato mixture back into the potato skins, mounding it slightly on top.
- Sprinkle additional cheddar cheese on top if desired and dust with paprika for color.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and the tops are golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a healthier twist, substitute Greek yogurt for sour cream and use low-fat cheese.
- Add cooked bacon bits or sautéed vegetables like spinach or bell peppers to the filling for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg