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Twice Baked Potatoes with Sour Cream and Chives

Twice baked potatoes are filled with buttery mashed russet potatoes, sour cream, cheddar, and fresh chives, then baked again until hot and lightly browned. Crisp potato skins hold a creamy, savory filling for a hearty side dish.
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Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Cooling and resting 15 minutes
Total Time 1 hour 48 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
  • 4 tbsp unsalted butter softened
  • 0.5 cup sour cream
  • 0.25 cup milk warmed
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp fresh chives chopped
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Scrub the potatoes, dry them well, and prick each several times with a fork; rub with the olive oil and sprinkle with 1/4 teaspoon of the salt.
  3. Place the potatoes on a rimmed baking sheet and bake for 50 to 60 minutes, until the skins are crisp and a knife slides easily into the centers.
  4. Let the potatoes cool until easy to handle, about 10 minutes, then cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a 1/4-inch shell.
  5. Mash the potato flesh with the butter, sour cream, warmed milk, cheddar, chives, remaining 1/2 teaspoon salt, and black pepper until combined.
  6. Spoon the filling back into the potato shells and bake on the baking sheet for 15 to 20 minutes, until the filling is hot and the tops are lightly browned.
  7. Let the potatoes rest for 5 minutes before serving.

Notes

For sturdy shells, leave a 1/4-inch layer of potato when scooping. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream for a tangier filling.