Ingredients
• 4 medium russet potatoes, scrubbed clean
• 4 tablespoons unsalted butter, softened
• 1/2 cup sour cream
• 1/2 cup shredded sharp cheddar cheese, plus more for topping
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Using a fork, prick the potatoes several times on all sides. Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until a knife can easily pierce through the center. Allow the potatoes to cool for 10 minutes.
- Scoop and Mash: Slice each potato in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving a thin layer (about 1/4 inch) of potato attached to the skin. Transfer the scooped potato flesh to a large bowl and mash with a potato masher or fork until smooth.
- Add the Fillings: To the mashed potato flesh, add the softened butter, sour cream, 1/2 cup of shredded cheddar cheese, 2 tablespoons of chopped chives, milk, salt, and pepper. Gently fold the ingredients together until well combined.
- Stuff and Bake: Spoon the potato mixture back into the potato skins, mounding it slightly. Sprinkle the remaining shredded cheddar cheese over the top. Place the stuffed potatoes on a baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and the tops are lightly golden brown.
- Serve and Enjoy: Remove the twice-baked potatoes from the oven and garnish with additional chopped chives. Serve hot and enjoy the perfect balance of crispy exterior and creamy, indulgent interior in every bite.
- Prep Time: 15 minutes
- Cook Time: 65-80 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Quick and Easy Twice Baked Potatoes Recipe