Flavorful Twice-Baked Potatoes
Creamy, flavorful twice baked potatoes filled with a rich mixture of butter, cheese, sour cream, and chives, baked to golden perfection—ideal as a comforting, satisfying side dish for family meals or holidays.
Equipment
- 1 potato masher
- 1 Large Mixing Bowl (3–5 quart)
- 1 Baking Sheet
- 1 Electric Hand Mixer
- 1 Paring knife
Ingredients
- 6 medium Russet potatoes
- 3 tablespoons butter
- 3 tablespoons fresh chives chopped
- Salt to taste
- Black pepper to taste
- ¾ cup milk or evaporated milk, add more if needed
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
Instructions
- Prepare Potatoes: Start by washing each Russet potato thoroughly under running water, scrubbing off any dirt. Dry them completely with a clean towel, then use a fork or knife to prick the skins several times to allow steam to escape while baking. Rub each potato lightly with olive oil and sprinkle with salt and pepper for even flavor.
- Bake Potatoes: Preheat your oven to 400°F (200°C) and place the prepared potatoes directly on a baking sheet. Bake for approximately 1 hour or until a fork easily pierces the potato center, indicating they are fully cooked and tender. Once done, remove from the oven and allow them to rest for 10–15 minutes until cool enough to handle safely.
- Hollow Potatoes: Using a sharp paring knife, carefully cut a lengthwise slit across the top of each baked potato. Gently scoop out the flesh with a spoon, leaving about a ¼-inch layer of potato along the skin to hold its shape. Transfer the scooped potato into a large mixing bowl, keeping the shells intact for stuffing.
- Mash Filling: Add butter, sour cream, garlic powder, chicken bouillon paste, chopped chives, salt, and pepper to the potato flesh in the mixing bowl. Mash initially with a potato masher, then use a hand mixer to create a smooth, fluffy texture, being careful not to overmix or make it gluey. Adjust milk gradually until the filling reaches a soft, creamy consistency.
- Stuff Potatoes: Spoon the prepared potato mixture evenly back into the hollowed potato shells, filling them generously but leaving a little space for the cheese topping. Smooth the tops slightly with a spatula or back of the spoon for even baking and a neat presentation.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the top of each stuffed potato, ensuring every bite gets a cheesy layer. Optionally, add a few extra chives on top for color and a fresh flavor boost.
- Second Bake: Reduce oven temperature to 350°F (175°C) and bake the stuffed potatoes for 15 minutes, or until the cheese melts completely and turns golden and bubbly. Remove from oven and let cool slightly before serving to ensure the filling sets perfectly.
Notes
- Do not overmix the mashed potato filling; overmixing creates a gluey texture instead of light and fluffy.
- For best flavor, use Russet potatoes—they hold their shape well and have a naturally fluffy texture.
- To make ahead, prepare the potatoes entirely except for the second bake; store in the refrigerator up to 1 day.
- Add a touch more milk to the filling if refrigerating ahead to maintain a creamy consistency.
- For freezing, flash freeze fully prepared potatoes for 30 minutes, then store in airtight containers up to 3 months. Thaw completely in the fridge before baking.