Get ready to elevate your side dish game with the most irresistible, creamy, and cheesy potato recipe that will make your taste buds dance! These Twice Baked Cheese Chive Potatoes are not just a simple side dish - they're a culinary experience that transforms ordinary russet potatoes into a mouthwatering masterpiece that will have everyone at the table begging for seconds. Imagine crispy potato skins filled with a luxurious blend of melted cheddar, tangy sour cream, and fresh chives - it's comfort food taken to a whole new level of deliciousness!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash the russet potatoes thoroughly and pat them dry with a clean kitchen towel.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. This prevents the potatoes from potentially bursting in the oven.
- Rub the potato skins with olive oil and sprinkle with salt. Place the potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are tender when pierced with a fork.
- Remove potatoes from the oven and let them cool for 10 minutes until they are safe to handle. Slice each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato shell's structure.
- In a mixing bowl, combine the scooped potato flesh, shredded cheddar cheese, sour cream, chopped chives, salt, and pepper. Mash and mix until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a generous mound of filling in each potato shell.
- Sprinkle additional cheese on top of each stuffed potato and return to the oven. Bake for an additional 15-20 minutes until the cheese is melted and the tops are golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with extra chopped chives before serving hot.
Tips
- Choose large, uniform russet potatoes for the best results and most consistent baking.
- Don't skip piercing the potatoes - this prevents potential potato explosions in your oven!
- When scooping out potato flesh, leave a thin layer attached to the skin to maintain structural integrity.
- For extra creaminess, ensure your potato mixture is well-mashed and thoroughly combined.
- Use room temperature sour cream and cheese for smoother mixing.
- For a golden, crispy top, broil the potatoes for the last 2-3 minutes of the final bake.
- Let the potatoes rest for a few minutes after baking to allow the filling to set and cool slightly.
- Feel free to customize with additional mix-ins like crispy bacon bits or green onions.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
