Introduction
Twice-baked potatoes are the ultimate comfort food — creamy, rich, and bursting with flavor. This recipe adds sharp cheddar and fresh chives to elevate the classic dish, making it perfect for any occasion.
Detailed Ingredients with measures
4 large russet potatoes (approx. 800g total)
30 ml olive oil
200 g shredded sharp cheddar cheese
100 g sour cream
50 g unsalted butter
40 ml whole milk
50 g chopped fresh chives
1 tsp salt
1/2 tsp black pepper
50 g cooked and crumbled bacon (optional)
30 g grated Parmesan cheese (optional)
Prep Time
Prep Time: 15 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Directions
1. Preheat the oven to 200°C. Wash the potatoes thoroughly and pat them dry. Rub them with olive oil and prick each potato a few times with a fork. Place them on a baking sheet and bake for 1 hour, or until the potatoes are tender.
2. Remove the potatoes from the oven and let them cool for 10 minutes. Carefully cut each potato in half lengthwise and scoop out the inside, leaving a thin shell. Place the potato flesh in a large bowl.
3. Mash the potato flesh together with cheddar cheese, sour cream, butter, milk, chives, salt, and pepper until smooth and creamy.
4. Spoon the potato mixture back into the potato shells. Sprinkle the tops with crumbled bacon and Parmesan cheese, if using.
5. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until heated through and the cheese is melted and bubbly.
6. Garnish with additional chives before serving.
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Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Preheat the oven to 200°C. Wash the potatoes thoroughly and pat them dry. Drizzle the olive oil over the skins and rub it in evenly. Prick each potato a few times with a fork to allow steam to escape. Arrange them on a baking sheet and bake for 1 hour, or until the potatoes feel tender when squeezed gently.
Step 2: Scoop the Flesh
Remove the potatoes from the oven and let them cool for 10 minutes. Carefully slice each potato in half lengthwise and scoop out the insides, leaving about a 0.5 cm shell. Place the scooped potato flesh into a large mixing bowl.
Step 3: Mix the Filling
Mash the potato flesh until it’s smooth and creamy. Mix in the sharp cheddar cheese, sour cream, unsalted butter, whole milk, chopped chives, salt, and black pepper. Stir until all the ingredients are well combined and the mixture is fluffy.
Step 4: Fill the Potato Shells
Generously spoon the creamy potato mixture back into the hollowed potato shells, smoothing the tops with a spatula. If desired, sprinkle the stuffed potatoes with cooked and crumbled bacon and grated Parmesan cheese for added flavor and texture.
Step 5: Bake Again
Return the filled potatoes to the oven and bake for an additional 15-20 minutes. Watch for the cheese to melt and bubble, giving the tops a delightful golden crust.
Step 6: Garnish and Serve
Once done, take the potatoes out of the oven and let them cool slightly. Garnish with additional chopped chives right before serving for a fresh burst of flavor.
Notes
Storage Tip
Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Customization Options
Feel free to substitute other cheeses like Gruyère or mozzarella, and add vegetables like steamed broccoli or spinach to the filling for extra nutrients.
Serving Tip
Pair with a simple green salad or garlic bread to round out the meal and balance the rich flavors of the potatoes.
Cooking Tip
For an extra crunchy topping, broil the potatoes for the last couple of minutes in the oven, watching closely to prevent burning.
Cook Techniques
1. Baking Potatoes
To achieve a fluffy and tender interior, bake the potates at a high temperature. Preheat the oven to 200°C, wash and dry the potatoes, then rub them with olive oil and prick with a fork to allow steam to escape.
2. Scooping Technique
Once baked, let the potatoes cool slightly. Carefully cut them in half and scoop out the flesh with a spoon, leaving a thin shell intact to hold the filling.
3. Mixing and Mashing
Mash the scooped potato flesh with additional ingredients like cheese and sour cream to create a creamy filling. Ensure the mixture is smooth and well combined for the best texture.
4. Stuffing
Generously spoon the creamy potato mixture back into the potato skins. Use a spatula to evenly distribute the filling and ensure a nice presentation.
5. Second Baking
After stuffing the potatoes, bake them again until heated through and the cheese has melted. This step enhances the flavors and gives the tops a golden, bubbly finish.
FAQ
Can I use other types of cheese besides cheddar?
Yes, you can substitute cheddar with other cheeses like Monterey Jack, Gouda, or a blend for different flavors.
How do I store leftovers?
Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3-4 days.
Can I make them ahead of time?
Yes, you can prepare the potatoes up to the second baking stage, then cover and refrigerate. Bake them just before serving.
Can I freeze twice-baked potatoes?
Yes, wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
What can I add to the filling for extra flavor?
You can incorporate ingredients like garlic, onions, sour cream, or different herbs and spices to customize the flavor profile.
Conclusion
Twice-baked potatoes with cheddar and chives deliver a delightful balance of creamy texture and rich flavor. This dish not only satisfies your comfort food cravings but also adds a touch of elegance to any meal. With simple ingredients and easy preparation, it’s an excellent choice for gatherings, weeknight dinners, or as a delightful side dish.
Loaded Twice-Baked Potatoes
Enhance your twice-baked potatoes by adding a combination of toppings such as sour cream, guacamole, jalapeños, and shredded Monterey Jack cheese for a Southwestern twist.
Vegetable-Stuffed Twice-Baked Potatoes
Mix steamed broccoli, spinach, or roasted bell peppers into the potato filling for a nutritious boost and a pop of color, creating a vegetarian-friendly option.
Buffalo Chicken Twice-Baked Potatoes
Incorporate shredded buffalo chicken and blue cheese dressing into the filling for a spicy and tangy flavor profile that will please any buffalo chicken lover.
Italian Herb and Sun-Dried Tomato Twice-Baked Potatoes
Add sun-dried tomatoes, basil, and mozzarella cheese to the mashed potato filling for a Mediterranean-inspired version that’s bursting with flavor.
Smoked Salmon and Cream Cheese Twice-Baked Potatoes
For a gourmet twist, mix in smoked salmon, cream cheese, and capers, topped with dill, for a deliciously sophisticated snack or appetizer.
Cheesy Cauliflower Twice-Baked Potatoes
Substitute half of the potato flesh with steamed, mashed cauliflower, and mix in cheddar and Parmesan cheeses for a lower-carb option that remains satisfying and delicious.
Twice-Baked Potatoes
Ingredients
Method
- Preheat the oven to 200°C. Wash the potatoes thoroughly and pat them dry. Rub them with olive oil and prick each potato a few times with a fork. Place them on a baking sheet and bake for 1 hour, or until the potatoes are tender.
- Remove the potatoes from the oven and let them cool for 10 minutes. Carefully cut each potato in half lengthwise and scoop out the inside, leaving a thin shell. Place the potato flesh in a large bowl.
- Mash the potato flesh together with cheddar cheese, sour cream, butter, milk, chives, salt, and pepper until smooth and creamy.
- Spoon the potato mixture back into the potato shells. Sprinkle the tops with crumbled bacon and Parmesan cheese, if using.
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, until heated through and the cheese is melted and bubbly.
- Garnish with additional chives before serving.
