Twice-Baked Potatoes is a dish I always assumed was complicated and involved. Want in on a little secret? It’s totally easy! And it is a dish that you can easily adapt to whatever you have on hand. Plus you can make it a few hours (or a few days) ahead of time so it works well as a side dish for dinner parties or holidays.
There are probably 650 different ways you can stuff a twice-baked potato… Probably. But today I’m just sharing a flavorful, yet simple filling of cheddar cheese and chives. Use whatever you have on hand or are in the mood for – parmesan cheese, fresh herbs, caramelized onions, bacon – be creative! You can even get fancy and pipe the filling into the potatoes using a piping big (or ziplock bag with the corner cut off). I prefer the rustic look 😉
- 6-8 Russet Baking Potatoes (depending on the size of potatoes)
- 3 tablespoons butter
- 2/3 cup sour cream
- 1 cup milk (or half & half)
- 1 cup cheddar cheese, shredded
- 2 1/2 teaspoons dried chives
- 1 teaspoon salt
- Preheat oven to 400. Scrub the potatoes well. Rub them all over salt and a little olive oil. Poke them a few times with a fork. Bake for 45 minutes to an hour until they are crisp on the outside and a fork goes in and out easily.
- Once potatoes are baked, let them cool for about 5 minutes - until they are still hot but cool enough to handle. Scoop out all of the inside of the potatoes carefully into a large bowl. Be as gentle as possible so you leave the skins fully intact. Mash the potatoes with the butter, sour cream, milk, and salt. When the potatoes are well mashed, fold in the chives and the cheddar cheese.
- Arrange the potato skins in a single layer on rimmed baking sheet or a casserole pan. Carefully spoon about 1/4 cup of potato filling into each potato skin. Once all skins have been filled, cover the pan with foil. At this point. if you are making the potatoes ahead of time, you can refrigerate them until you are ready to bake. Bake at 375 for 20-25 minutes. I like to turn on the broiler for about 3 minutes - so the tops are nice and golden.
- Note: If you pull these from the refrigerator, you will need to let them sit on the counter while the oven preheats and bake for a little longer about 30-35 minutes.