Twice-baked potatoes are the ultimate comfort food with a twist: crispy, cheesy, and packed with flavor. This Cheddar & Chive version adds a tangy and savory kick, perfect for any occasion, whether it’s a family dinner or a casual get-together.
The star of our show is the humble russet potato, known for its fluffy texture, making it ideal for baking and mashing. Sour cream adds a tangy richness that complements the sharpness of cheddar cheese. Whole milk and unsalted butter work together to create a smooth and creamy filling. Fresh chives bring a pop of color and a mild onion flavor, while minced garlic adds depth and aroma. A touch of extra virgin olive oil helps crisp up the skins. Finally, seasoning with salt and black pepper ensures every bite is perfectly seasoned.
These Cheddar & Chive Twice Baked Potatoes are a versatile side dish. Pair them with a hearty steak or grilled chicken for a satisfying meal. For a lighter option, serve alongside a fresh green salad with vinaigrette. They also complement a bowl of chili perfectly, offering a warm and comforting combination.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Wash and dry your russet potatoes thoroughly; this ensures a crispy skin. Use a fork to pierce each potato several times, allowing steam to escape as they bake.
Brush each potato with a thin layer of olive oil and give them a generous sprinkle of salt. This step is crucial for that savory, crispy skin. Place the potatoes directly on the oven rack, which promotes even cooking, and let them bake for about an hour. They’re done when a fork slides in easily.
Once baked, give the potatoes a few minutes to cool slightly so they’re easier to handle. Then, cut each one in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about a 1/4-inch layer inside the skins to maintain their structure.
In a mixing bowl, mash the scooped-out potato flesh with sour cream, milk, and butter. Add half of the cheddar cheese, minced garlic, and season with salt and pepper to taste. Mix until everything is creamy and well combined. Gently fold in the chopped chives.
Spoon the creamy filling back into the potato skins, mounding it slightly. Sprinkle the remaining cheddar cheese over the top of each filled potato. Return them to the oven and bake for another 15 to 20 minutes, until the cheese is melted and bubbly with golden brown spots.
Before serving, garnish with a few extra chives for a fresh, vibrant touch.
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