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Loaded Creamy Twice-Baked Potatoes with Cheddar and Chives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 23 reviews
  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
  2. Prepare Potatoes: Wash the russet potatoes thoroughly under cold water, scrubbing the skins clean. Pat them dry completely with a towel.
  3. 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.
  4. Cool Potatoes: Remove the baked potatoes from the oven and let them cool for about 10 minutes so they can be handled safely.
  5. Lower Oven Temperature: Reduce the oven heat to 350°F (175°C) to prepare for the second bake.
  6. 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.
  7. 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.
  8. Mash Mixture: Use a potato masher or fork to mash the mixture until smooth and creamy. Taste and adjust seasoning as needed.
  9. Fill Potato Skins: Spoon the creamy potato mixture back into the hollowed-out potato skins, mounding it slightly.
  10. Add Toppings: Sprinkle the remaining shredded cheddar cheese evenly over the filled potatoes. If using, add crumbled cooked bacon on top.
  11. 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.
  12. 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.

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Find it online: https://simplysavorykitchen.com/loaded-creamy-twice-baked-potatoes-with-cheddar-and-chives-recipe/