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jhessica

Twice-Baked Cheddar and Chive Potatoes: A Delicious Delight

Twice-Baked Cheddar and Chive Potatoes are a delicious and creamy side dish, perfect for any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. Remove the potatoes from the oven and let them cool for about 10 minutes.
  4. 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.
  5. To the bowl, add the cheddar cheese, sour cream, milk, chives, butter, salt, and pepper. Mash everything together until smooth and well combined.
  6. Spoon the potato mixture back into the potato skins, mounding it slightly on top.
  7. Sprinkle additional cheddar cheese on top if desired and dust with paprika for color.
  8. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until heated through and the tops are golden.
  9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1potato halfCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 40mgSodium: 400mgFiber: 3gSugar: 2g

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.

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