There is something irresistibly comforting about potatoes loaded with rich cheddar, fresh chives, and a creamy, dreamy texture that just melts in your mouth. The Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe takes humble russets and transforms them into a show-stopping side dish or even a hearty main that will have everyone asking for seconds. This recipe delivers a perfect balance of sharp cheese, silky sour cream, and the subtle kick of garlic and onion powders, all crowned with crispy bacon and vibrant green chives for a dish that delights both eyes and taste buds.
Ingredients You’ll Need
This recipe calls for simple, classic ingredients that each bring their own magic to the final dish. Every component is essential for creating that iconic creamy, cheesy filling and the crispy baked potato skin that makes these twice-baked potatoes absolutely unforgettable.
- Russet Potatoes: The perfect baking potato with a fluffy interior that’s ideal for scooping and mashing.
- Sour Cream: Adds tangy richness and helps keep the potato mixture luscious and smooth.
- Milk: Lightens the texture, ensuring the filling is creamy but not heavy.
- Unsalted Butter, softened: Gives the potatoes a silky mouthfeel and adds depth to the flavor.
- Sharp Cheddar Cheese, shredded: Provides bold flavor and an irresistibly gooey, melted topping; divided for mixing and sprinkling.
- Fresh Chives, chopped: Deliver freshness and a mild onion bite that lifts the dish.
- Garlic Powder: Infuses a subtle savory note without overpowering the other flavors.
- Onion Powder: Adds a gentle sweetness and enhances the overall profile.
- Salt and Pepper: Essential to season and balance all the ingredients perfectly.
- Cooked Bacon, crumbled (optional): For that smoky, crispy texture and flavor that makes these potatoes feel like pure indulgence.
How to Make Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe
Step 1: Prepare and Bake the Potatoes
Begin by preheating your oven to 400°F (200°C). While it’s heating up, wash your russet potatoes under cold water, scrubbing them clean to remove any dirt since they’ll be baked with their skins on. Pat them dry thoroughly, then prick the potatoes with a fork several times. This step allows steam to escape while baking, preventing them from bursting. Place the potatoes directly on the oven rack for an even bake and roast them for 45 to 60 minutes until they are tender inside – you can test this by stabbing with a fork, which should easily pierce through.
Step 2: Cool and Scoop
Once baked, carefully remove the potatoes from the oven and let them cool for about 10 minutes to make handling safer. Next, lower the oven temperature to 350°F (175°C) to prepare for the second bake. Slice the potatoes in half lengthwise, then gently scoop out the fluffy flesh into a mixing bowl, leaving a thin shell of potato attached to the skins. This creates a perfect vessel for your creamy filling.
Step 3: Mix the Creamy Filling
To the bowl with the potato flesh, add sour cream, milk, softened butter, half of the shredded sharp cheddar cheese, fresh chopped chives, garlic powder, onion powder, salt, and pepper. Mash all these ingredients together until the texture is smooth, creamy, and well combined. Taste the mixture, and don’t hesitate to adjust the seasoning to suit your preference. This filling is where all the magic comes together – it’s rich, flavorful, and ready to take the potatoes to the next level.
Step 4: Stuff and Top the Potatoes
Spoon the creamy potato mixture back into the skins, mounding it slightly above the rim for a generous portion. Sprinkle the remaining cheddar cheese evenly over each one, and if you’re a bacon fan, now’s the time to add those crispy crumbled bits on top. This step adds wonderful texture and that irresistible smoky note that pairs beautifully with the creamy cheese and chives.
Step 5: Bake Until Melty and Bubbling
Arrange the stuffed potatoes on a baking sheet and return them to the oven, now set at 350°F (175°C). Bake for an additional 20 to 25 minutes, until the cheese on top is melted, bubbly, and starting to golden. Once out of the oven, give them a few minutes to cool slightly before serving, and if you want, garnish with extra fresh chives for a pop of color and freshness.
How to Serve Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe
Garnishes
Elevate your twice-baked potatoes with a sprinkling of extra chopped chives or fresh herbs such as parsley for color and brightness. A dollop of sour cream or a few crispy bacon pieces on top add visual appeal and even more layers of flavor. These little finishing touches make every bite shine in taste and presentation.
Side Dishes
This dish pairs beautifully with fresh, crisp salads or roasted seasonal vegetables to balance the richness of the potatoes. A simple green salad with a tangy vinaigrette or steamed green beans with lemon zest will complement the creamy cheddar and chives perfectly, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, try serving these loaded potatoes in a mini muffin tin for bite-sized appetizer versions. You can even scoop the creamy filling into colorful bell pepper halves or hollowed mini pumpkins for festive occasions. No matter how you present them, these Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe make a stunning addition to your table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and they are often too good to leave behind), store the twice-baked potatoes in an airtight container in the refrigerator. They will keep well for up to 3 days without losing their creamy texture or bold flavor. Just cover them well to retain moisture and prevent the cheese from drying out.
Freezing
You can freeze the stuffed but unbaked potatoes for later enjoyment. Arrange them on a baking sheet to freeze until firm, then transfer to a freezer-safe bag. They’ll stay good for up to 2 months. When ready, bake them straight from frozen, adding extra baking time until hot through and cheesy on top.
Reheating
To reheat, place the potatoes in a preheated oven at 350°F (175°C) and warm for about 20 minutes or until heated through and the cheese is bubbly again. Avoid microwaving if possible to preserve the texture of the skin and filling – the oven method keeps everything deliciously crispy outside and creamy inside.
FAQs
Can I use another type of potato for this recipe?
Russet potatoes are preferred because of their fluffy interior, but Yukon Gold can work too. Just keep in mind Yukon Gold potatoes have a creamier texture and might make the filling denser, but they still taste fantastic.
Is it possible to make these potatoes vegetarian?
Absolutely! Simply omit the bacon or replace it with vegetarian bacon alternatives or sautéed mushrooms for added umami without the meat.
Can I prepare the filling in advance?
Yes, the potato filling can be made a few hours ahead or even the night before. Keep it chilled and bring it back to room temperature before stuffing the potato skins and baking.
What can I substitute for sour cream?
If sour cream is not available, you can use Greek yogurt as a tangy and creamy substitute. It works well and adds a pleasant slight tartness to the potatoes.
How do I make these potatoes extra crispy?
For crispier skins, brush the hollowed potato shells with a little olive oil or melted butter before refilling them. Baking on a lined baking sheet helps the skins crisp evenly during the second bake.
Final Thoughts
These Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe hold a special place in my heart as one of those dishes that never fails to impress at gatherings or cozy weeknight dinners. The harmonious blend of creamy, cheesy filling with the fresh pop of chives and optional smoky bacon makes them utterly addictive. I hope you enjoy making and sharing this recipe as much as I do – trust me, it’s a real crowd-pleaser everyone will love.
Print
Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 0m
- Total Time: 1h 20m
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives are a comforting and flavorful side dish perfect for any meal. Tender russet potatoes are baked, then scooped out and blended with sour cream, milk, butter, sharp cheddar cheese, and fresh chives, before being baked again until golden and bubbly. Crispy bacon and extra cheese topping add an irresistible finish to this classic favorite.
Ingredients
Potatoes
- 4 large russet potatoes
Potato Filling
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 cup fresh chives, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Toppings (Optional)
- 6 slices of cooked bacon, crumbled
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Prepare Potatoes: Wash the russet potatoes thoroughly under cold water, scrubbing the skins clean. Pat them dry completely with a towel.
- Bake Potatoes: Prick each potato several times with a fork to allow steam to escape. Place them directly on the oven rack and bake for 45-60 minutes until they are tender when pierced with a fork.
- Cool Potatoes: Remove the baked potatoes from the oven and let them cool for about 10 minutes so they can be handled safely.
- Lower Oven Temperature: Reduce the oven heat to 350°F (175°C) to prepare for the second bake.
- Prepare Potato Filling: Slice each potato in half lengthwise carefully. Scoop out the flesh into a large mixing bowl, leaving a small border inside the skins to hold the filling.
- Mix Ingredients: Add the sour cream, milk, softened butter, half of the shredded cheddar cheese, chopped chives, garlic powder, onion powder, salt, and pepper to the potato flesh.
- Mash Mixture: Use a potato masher or fork to mash the mixture until smooth and creamy. Taste and adjust seasoning as needed.
- Fill Potato Skins: Spoon the creamy potato mixture back into the hollowed-out potato skins, mounding it slightly.
- Add Toppings: Sprinkle the remaining shredded cheddar cheese evenly over the filled potatoes. If using, add crumbled cooked bacon on top.
- Second Bake: Place the stuffed potatoes on a baking sheet and bake in the oven for another 20-25 minutes until the cheese is melted and bubbly.
- Serve: Remove the potatoes from the oven and allow them to cool for a few minutes. Garnish with extra fresh chives if desired, then serve warm.
Notes
- Use russet potatoes for best texture and baking results.
- For extra creamy potatoes, warm the milk slightly before mixing.
- Bacon topping is optional but adds a delicious smoky flavor.
- To save time, the potatoes can be baked a day ahead, then filled and baked again before serving.
- Adjust seasoning carefully as cheese and bacon add saltiness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
