Cheddar-Chive Twice-Baked Potatoes

potato topped with fresh chives forming an "x" sits on a white, round plate.

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Cheddar-Chive Twice-Baked Potatoes

Prep Time5

Cook Time27

Total Time32

Course: Side Dish

Cuisine: American

Keyword: cheddar chive baked potatoes, easy twice baked potatoes, loaded twice baked potatoes, stuffed potatoes, twice baked potatoes

Servings: people

Calories: 439kcal

Ingredients

4 large potatoes russet or white
3 oz. sour cream
3 oz. shredded cheddar cheese
1 tbsp. unsalted butter
2 tsp. milk
2 tablespoon fresh chives chop half, save the rest for garnish
1 teaspoon salt and pepper each
olive oil

Instructions

Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Set aside.
Scrub the potatoes and prick with a fork. Wrap each potato in a paper towel and microwave for 10-12 minutes or until just cooked through. (See notes)
Remove the potatoes from the microwave and let cool long enough to handle. Slice the potatoes in half lengthwise and scoop out the inside of the potato, leaving a thin ring around the flesh so the potato keeps its shape. Transfer the insides of the potato to a large bowl.
Drizzle both sides of each potato half with olive oil and place on the prepared baking sheet, placing it open side up. Bake for 5 minutes, then flip over and bake 5 minutes more. Remove from the oven.
While the potato skins are baking, mix up the filling. In the bowl with the insides of the potatoes, add in the sour cream, cheddar cheese, butter, milk and half of the chives. Season to taste with salt and pepper. Stir until combined.
Fill the potatoes with the filling and return to the oven, bake for 5-7 minutes more, or until the filling is golden and lightly crispy. Remove from the oven, and garnish with additional chives if desired.

Notes

Microwaving potato time varies on the wattage of your microwave. If you have the time to bake the potatoes, you'll need to bake them in the oven for 1 hour at 425.

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