Description
These twice-baked cheddar potatoes are creamy, cheesy, and loaded with flavor. Perfect as a side dish or a comforting main course!
Ingredients
Scale
- 4 large russet potatoes, (scrubbed)
- 2 tablespoons extra-virgin olive oil
- Kosher salt, (as needed)
- Freshly ground black pepper, (as needed)
- ¼ cup whole milk
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons diced chives, (divided)
- 2 tablespoons unsalted butter, (melted)
Instructions
- Heat oven to 400ºF (200ºC). Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper.
- Arrange on a baking sheet and bake until the insides of the potatoes are soft, about 1 hour, rotating half way through. You should be able to easily pierce the potato with a knife. Remove from the oven and let cool.
- Slice the top third of the potato off, lengthwise. Use a spoon to scoop out the inside of the potato, leaving about a ¼-inch border of potato to form small boats.
- Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment. Be sure to scoop the flesh of the tops of the potatoes as well then discard the tops.
- Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper to taste then add 1 tablespoon of the chives.
- Either mound the filling into the potato boats or for a smoother, mound half the mixture into the boats and add the remaining half to a pastry bag fitted with a large star tip and pipe the remaining mixture onto the top of the potatoes. Gently brush the tops with butter.
- Lower oven to 375ºF (190ºC). Arrange the filled potatoes on a baking sheet and bake until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.
Notes
- For an added touch, sprinkle extra cheese on top before the final baking step.
- These can be made ahead of time and stored in the refrigerator until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg