Description
Cozy and crowd-pleasing twice-baked potatoes filled with buttery mashed potato, sharp cheddar, and fresh chives, perfect for a weeknight treat or festive occasions.
Ingredients
Scale
- 6 large russet potatoes
- 4 tbsp unsalted butter
- 1 cup sour cream
- 1/2 cup milk (or more for desired consistency)
- 1 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
- 4 slices cooked and crumbled bacon (optional)
- 2 tbsp chopped chives (optional)
Instructions
- Preheat the oven to 400°F (200°C) and scrub the potatoes.
- Place the potatoes on a rimmed baking sheet and bake for 60 minutes until tender.
- Cool slightly, slice each potato lengthwise, and scoop the flesh into a bowl, leaving a 1/4-inch shell.
- Mash the scooped potato with butter, sour cream, milk, cheddar, salt, and pepper.
- If using, fold in the crumbled bacon and chopped chives.
- Refill the potato shells with the mixture and top with extra cheese.
- Bake at 400°F for 15–20 minutes until the tops are golden and the filling is heated through.
Notes
Use russet potatoes for the fluffiest texture. To make ahead, fill and cool the potatoes fully, refrigerate uncovered, and bake them later to re-crisp the skins.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg