Description
Deliciously fluffy twice baked potatoes filled with cheese, sour cream, and chives, perfect for any gathering.
Ingredients
Scale
- 4 large Russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons unsalted butter
- 1/4 cup chopped chives (or green onions)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and scrub the potatoes thoroughly.
- Prick the potatoes several times with a fork.
- Bake for 45 minutes or until tender.
- Remove from the oven and let cool for about 10 minutes.
- Cut each potato in half lengthwise. Scoop the insides into a bowl, leaving enough flesh in the skin to hold its shape.
- Add butter, sour cream, cheese, chives, salt, and pepper to the scooped potato. Mash until smooth and creamy.
- Spoon the mixture back into the potato skins.
- Top with additional cheese if desired.
- Return to the oven and bake for 15-20 minutes until golden and heated through.
Notes
For maximum creaminess, use room-temperature butter and sour cream. Experiment with different toppings and seasonings.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Twice Baked Potatoes, Comfort Food, Easy Recipes
