Easy twice baked potatoes with sour cream, cheddar and chives.
Prep time: PT10M
Cook time: PT65M
Total time: PT75M
Rating
5 stars (1 reviews)
Keywords
Dinner
Ingredients
4 medium baking potatoes
1 1/2 TB vegetable oil
3/4 C sour cream
1/4 C unsalted butter (softened)
2 Tbsp milk
2 tsp chives (minced)
1/2 tsp black pepper
3/4 tsp salt
1/2-3/4 C cheddar cheese (shredded)
Categories
Side Dish
Cuisine
American
Steps
Preheat oven to 425°F.
Lightly coat potatoes in vegetable oil. Bake for 45 minutes, or until fork tender, on a baking sheet.
Cool until easy to handle. Using a sharp knife, carefully remove the top 1/4 section of each potato. Scoop out potato flesh into a medium bowl, leaving 1/4-inch boarder throughout potato shell.
Mash potatoes. Beat in sour cream, butter, chives, pepper and salt until smooth. Stir in shredded cheese.
Add filling to potato shells.
Bake for 20 minutes or until heated through and slightly golden on top.
Nutitrion
Serving Size: 1 serving
Calories: 463 kcal
Carbohydrates: 41 g
Protein: 9 g
Fat: 30 g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 71 mg
Sodium: 557 mg
Sugar: 3 g
Unsaturated Fat: 11 g
Reviews
Nate Gemino on 2025-06-04 (5 stars): Loved the flavor! The sour cream gives this American classic the right edge!
