Sour Cream & Chive Twice-Baked Potatoes Recipe

There’s something comforting about a dish that feels both indulgent and homey, and Sour Cream & Chive Twice-Baked Potatoes are the perfect example. Imagine pulling golden, fluffy potatoes out of the oven, their skins crisp and slightly salty, hiding a creamy, cheesy interior infused with tangy sour cream and fresh, vibrant chives. This recipe is ideal for cozy weeknight dinners, family gatherings, or even a holiday table where everyone is reaching for a little extra comfort food.

The inspiration for this recipe comes from classic baked potato traditions, where leftovers often found their second life stuffed back into their skins. By adding sour cream, chives, and a touch of melted butter, these twice-baked potatoes become more than a side dish—they’re a crowd-pleasing centerpiece that brings warmth, flavor, and a sense of nostalgia to any meal. Whether served alongside a simple salad or a hearty roast, these potatoes are guaranteed to delight both kids and adults alike.

Ingredients

• 4 large russet potatoes

• 3 tablespoons unsalted butter

• ½ cup sour cream

• ¼ cup milk

• ½ cup shredded cheddar cheese, divided

• ¼ teaspoon garlic powder

• Salt and black pepper, to taste

• 2 tablespoons fresh chives, chopped

• Optional: additional cheese for topping

Directions

1. Preheat the Oven
   Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing off any dirt. Pat them dry with a clean towel.

2. Bake the Potatoes
   Prick each potato several times with a fork. Place them directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until the potatoes are tender when pierced with a fork.

3. Prepare the Filling
   Once baked, allow the potatoes to cool slightly for handling. Slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving about ¼ inch of potato inside the skin to maintain its structure.

4. Mix the Filling
   To the potato flesh, add butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy. Fold in half of the shredded cheddar cheese and most of the chopped chives, reserving a small amount for garnish.

5. Stuff the Potato Skins
   Spoon the creamy potato mixture back into the potato skins, filling them generously. Sprinkle the remaining cheese on top.

6. Bake Again
   Place the filled potatoes back onto the baking sheet. Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and the cheese has melted.

7. Serve and Garnish
   Remove from the oven and let the potatoes cool for a few minutes. Garnish with remaining chives and serve warm.

Tips for the Perfect Twice-Baked Potatoes

• Choose the Right Potato: Russet potatoes work best due to their starchy texture, which becomes creamy when mashed and holds up well in the skin.

• Don’t Overfill: Leave a small border of potato inside the skin to prevent tearing.

• Make Ahead: Prepare the filling a day in advance, then stuff and bake when ready. This is perfect for holidays or busy weeknights.

• Add Texture: Consider mixing in cooked broccoli, sautéed mushrooms, or caramelized onions for extra flavor.

• Cheese Variations: Swap cheddar for mozzarella, gouda, or Monterey Jack for a different cheesy profile.

Why You’ll Love This Recipe

Sour Cream & Chive Twice-Baked Potatoes are more than just a side dish—they’re a culinary experience. The combination of creamy potato, tangy sour cream, and fresh chives delivers a flavor that’s rich yet balanced. The first bake ensures a fluffy interior and crisp skin, while the second bake melds the flavors beautifully, creating a comforting dish that appeals to all ages.

These potatoes are also highly versatile. Serve them as part of a weeknight dinner with roasted chicken or a simple green salad. They shine at potlucks, bringing a restaurant-quality touch to home cooking. Plus, they’re a fun dish to prepare with family—kids can help scoop and mix the potato filling, making mealtime interactive and enjoyable.

The recipe is perfect for cooler months when comfort food feels essential, yet it’s light enough to enjoy during a spring or summer barbecue. It’s a crowd-pleaser that balances indulgence and freshness, making it a go-to recipe you’ll return to again and again.

Variations to Try

• Garlic Lover’s: Add roasted garlic cloves to the potato mixture for a deeper, sweeter garlic flavor.

• Veggie Boost: Mix in finely chopped spinach or steamed broccoli for added nutrients and color.

• Cheesy Delight: Layer different cheeses like Gruyère, Parmesan, or Havarti for a more complex flavor.

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle heat.

• Herb Infusion: Experiment with other fresh herbs like parsley, thyme, or dill alongside chives for a fragrant twist.

Serving Suggestions

Sour Cream & Chive Twice-Baked Potatoes pair wonderfully with a variety of dishes:

• Protein: Roast chicken, grilled steak, or baked salmon

• Vegetables: Steamed green beans, roasted Brussels sprouts, or a crisp garden salad

• Comfort Sides: Creamy coleslaw, garlic bread, or roasted carrots

For entertaining, serve these potatoes as part of a buffet or holiday spread. They’re visually appealing, easy to portion, and guaranteed to be a hit with guests of all ages.

Storage and Reheating

• Refrigeration: Store leftover potatoes in an airtight container for up to 3–4 days.

• Reheating: Reheat in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible, as this can make the skins less crisp.

• Freezing Tips: To freeze for longer storage, wrap individually in foil after stuffing. Reheat directly from frozen, adding 10–15 minutes to baking time.

Nutritional Benefits

While indulgent, these twice-baked potatoes offer nutritional value:

• Potatoes: Rich in potassium and vitamin C

• Chives: Provide antioxidants and a mild source of vitamin K

• Sour Cream: Adds protein and calcium

• Cheese: Offers protein and essential fats

By customizing the recipe with additional vegetables or reducing butter and cheese, you can create a balanced side dish that complements a healthy diet while remaining delicious and satisfying.

Frequently Asked Questions

1. Can I make these ahead of time?
Absolutely! Making Sour Cream & Chive Twice-Baked Potatoes ahead of time is a great way to save effort, especially during busy weeknights or holiday gatherings. You can prepare the potato filling a day in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply scoop the mixture back into the potato skins and bake as directed. Preparing the filling ahead also allows the flavors to meld together, giving an even richer taste. For large gatherings, you could even fully bake the potatoes once, cool them, and then finish the second bake just before serving, ensuring a fresh, warm dish without last-minute stress.

2. Can I freeze twice-baked potatoes?
Yes, freezing twice-baked potatoes is entirely possible and makes for an excellent make-ahead option. After completing the first bake and preparing the filling, spoon it back into the potato skins. Wrap each stuffed potato tightly in foil and place them in a freezer-safe container or bag. They can be stored for up to three months. When ready to enjoy, remove the foil and bake directly from frozen at 375°F (190°C) until fully heated through and the cheese is melted and bubbly. This method preserves both flavor and texture, making it perfect for planning meals in advance or having a convenient side dish on hand for unexpected guests.

3. Can I use other types of potatoes?
While russet potatoes are the preferred choice for twice-baked potatoes due to their starchy, fluffy texture, you can experiment with other varieties. Yukon Gold potatoes, for example, offer a naturally buttery flavor and creamier consistency, which can add richness to the filling. However, it’s important to avoid waxy potatoes like red or fingerling potatoes, as they may not achieve the same light and airy interior. If using Yukon Gold or another alternative, you may need to slightly adjust baking times or mashing technique to maintain the perfect texture.

4. How can I make this recipe healthier?
If you’d like a lighter version of this indulgent dish, there are several easy adjustments. Swap full-fat sour cream for reduced-fat sour cream or Greek yogurt to cut calories while maintaining creaminess. You can also reduce the amount of butter or cheese or use plant-based alternatives without sacrificing flavor. For added nutrition, mix in vegetables such as steamed broccoli, sautéed spinach, or diced bell peppers, which not only boost vitamins and minerals but also add color and texture. By making these simple tweaks, you can enjoy a healthier version that still feels indulgent and satisfying.

Final Thoughts

Sour Cream & Chive Twice-Baked Potatoes are the epitome of comfort food done right. Crispy on the outside, creamy on the inside, and bursting with flavor, they are perfect for any occasion—whether a cozy night in, a festive gathering, or a simple family dinner.

This recipe is versatile, forgiving, and perfect for experimenting with your favorite cheeses, herbs, and veggies. It’s a dish that encourages creativity while delivering dependable, crowd-pleasing results.

If you’ve been looking for a recipe that combines simplicity, flavor, and a touch of indulgence, these twice-baked potatoes should be at the top of your list. Prepare to impress your family, delight your guests, and make every meal feel a little more special with this timeless classic.

Sour Cream & Chive Twice-Baked Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 85 minutes
• Yield: 4 servings 1x

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Description

A cozy, comforting side dish perfect for weeknight dinners, family gatherings, or holiday meals. These potatoes have a crispy skin and a creamy, cheesy interior flavored with tangy sour cream and fresh chives, making them irresistible to both kids and adults.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes

• 3 tablespoons unsalted butter

• ½ cup sour cream

• ¼ cup milk

• ½ cup shredded cheddar cheese, divided

• ¼ teaspoon garlic powder

• Salt and black pepper, to taste

• 2 tablespoons fresh chives, chopped

• Optional: additional cheese for topping

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Instructions

• Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing off any dirt, and pat them dry.

• Prick each potato several times with a fork and place them on a baking sheet or directly on the oven rack. Bake for 50–60 minutes until tender.

• Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh into a mixing bowl, leaving about ¼ inch inside the skins.

• Mash the potato flesh with butter, sour cream, milk, garlic powder, salt, and pepper until creamy. Fold in half of the cheddar cheese and most of the chives.

• Spoon the mixture back into the potato skins, filling them generously, and sprinkle with the remaining cheese.

• Bake at 375°F (190°C) for 15–20 minutes until the tops are golden and the cheese is melted.

• Garnish with remaining chives and serve warm.

Notes

Choose russet potatoes for the fluffiest texture. For a healthier version, use reduced-fat sour cream or Greek yogurt and add vegetables like broccoli or spinach. Potatoes can be made ahead by preparing the filling in advance, or frozen after stuffing for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 70 minutes

Michelle Davis