Sour Cream and Chive Twice Baked Potatoes are truly a comforting choice that fills the kitchen with an irresistible aroma as they bake. Imagine the soft, creamy texture of buttery potato combined with the tang of sour cream and the fresh hint of chives. The appeal doesn’t just stop there; these potatoes emerge from the oven with a crisp, golden top, just begging to be the star of your next meal. I have fond memories of making these for family gatherings, each bite bringing back warmth and laughter, and the kind of satisfaction that only a homemade side can deliver. Whether it’s a chilly evening or just a casual dinner, this recipe is perfect for sharing smiles around the table. So grab your potatoes, and let’s whip up this delightful treat that’s sure to become a staple in your home.
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Why This Is The Best Sour Cream and Chive Twice Baked Potatoes Recipe
What makes this recipe for Sour Cream and Chive Twice Baked Potatoes stand out is its gorgeous layers of flavor and texture. It’s incredibly easy to prepare, taking about 15 minutes to whip together and just over an hour in the oven, making it convenient for any weeknight dinner or special occasion. Each bite bursts with creamy goodness from the sour cream and is elevated by the fresh chives, creating an eye-catching presentation that will make your dishes shine at the dinner table. Plus, it’s versatile enough to be paired with a juicy steak, served alongside a fresh salad, or even enjoyed as a hearty snack. If you’re looking for a crowd-pleaser, you’ve found it!
Ingredients You’ll Need
- 4 large Russet potatoes: These starchy tubers are perfect for baking and mashing, leading to a fluffy filling. If you can’t find Russets, Yukon Gold potatoes work well too.
- 1 tablespoon extra virgin olive oil: This helps to crisp the potato skins while baking. You can substitute it with melted butter for more flavor.
- 1/4 cup butter: Adds richness to the potato filling, ensuring a luscious texture. For a lower-fat option, consider using low-fat margarine.
- 1/4 cup sour cream: The star of this recipe, bringing a tangy creaminess that complements the potatoes beautifully. Greek yogurt can be a healthier alternative.
- 3 tablespoons milk: Use it to reach your desired creamy consistency. Adjust this based on the moisture level of your potatoes. Almond or oat milk can also work if you’re looking for a dairy-free option.
- 2 tablespoons chives: Freshly minced chives provide a delicate oniony flavor. If you can’t find fresh, you can use dried chives, though the taste won’t be quite the same.
- Salt and pepper: Essential seasonings that enhance all the flavors in this dish. Season to your taste, remembering that you can always add more but can’t take it away!
How to Make Sour Cream and Chive Twice Baked Potatoes
Preheat and Prepare
Start your culinary journey by preheating your oven to 400°F. While it’s heating, pierce each Russet potato a few times with a fork. This step is crucial as it prevents the potatoes from bursting while they bake. Next, brush each potato generously with olive oil, which helps in achieving a crispy skin. Then, lay them flat on a baking sheet and pop them in the preheated oven for about 1 hour, or until they are fork-tender. You can test this by gently inserting a fork into the thickest part of the potato; it should pierce easily.
Cool and Scoop
Once your potatoes are perfectly baked, remove them from the oven and let them cool for a few minutes, just until they are cool enough to handle. Cut off the top quarter of each potato and use a spoon to scoop the fluffy insides into a medium-sized bowl. It’s essential to leave about a 1/4-inch border around the edges of the potato skin; this ensures they can withstand the filling and maintain their shape.
Mash with Finesse
In the bowl, add your butter and sour cream to the potato flesh. Using a fork or potato masher, mash them together until creamy and well combined. As you blend, add milk one tablespoon at a time until you achieve a smooth, firm consistency—be careful not to overdo it, as you want the filling to hold its shape. This balanced mixture will guarantee that your potatoes remain rich without turning into a mushy mess. Stir in most of the minced chives now, seasoning with salt and pepper to taste, and feel free to adjust as you go.
Fill and Form
Spoon the creamy mixture back into the potato skins, creating a slight mound at the top. You can definitely let some of the filling peek over the edges for that rustic, homemade look—it’s all about the charm! Once filled, place the potatoes back on the baking sheet for the second round of baking.
Bake to Perfection
Return your potatoes to the oven, baking them for an additional 15 minutes. At this stage, you’ll want to keep an eye on them; for those who enjoy a crispy top (and who doesn’t?), placing them under the broiler for 1-3 minutes at the end will give them a gorgeous golden finish. Just ensure you watch closely so they don’t burn!
Garnish and Serve
As you pull your magnificent potatoes from the oven, finish them off by garnishing each with the remaining chives. Serve these warm, and watch as they vanish from your table faster than you can say “twice-baked”!
Tips for Success
- Ensure the potatoes you select are uniform in size for even baking.
- For a more flavorful filling, experiment with other herbs such as dill or parsley in place of or in addition to chives.
- If your potatoes are extra large, they may need a bit more baking time; check tenderness accordingly.
- Always allow baked potatoes to cool slightly before handling, so you can scoop easily without burning your fingers.
- Consider prepping the filling a day ahead to save time; just store it in the refrigerator until ready to fill and bake.
- Add a sprinkle of cheese to the top before the final baking, for a cheesy twist.
Serve It With
Thinking about what to pair your Sour Cream and Chive Twice Baked Potatoes with? Here are some delicious ideas:
- Serve alongside a juicy steak or grilled chicken for a fantastic meal.
- Pair with a fresh garden salad for a light lunch option that’s both filling and satisfying.
- Good for brunch—serve them with scrambled eggs and a side of bacon!
- Top with a dollop of sour cream or a sprinkle of cheese for that extra layer of flavor.
How To Store & Reheat Leftovers
- Room Temperature: Allow leftovers to cool before storing. They can sit out for about 2 hours.
- Refrigeration: Place leftovers in an airtight container in the fridge, where they will keep for up to 3-4 days.
- Freezing: You can freeze unbaked stuffed potatoes for up to 3 months. Wrap tightly in plastic wrap, then place in a freezer-safe container. When ready to enjoy, simply bake from frozen, adding to the cooking time.
- Reheating: For best results, reheat in the oven at 350°F for 15-20 minutes or until heated through. Microwaving will work in a pinch but may alter the texture slightly.
- Quality Notes: The creamy filling tends to hold up well when reheated, but the crispness of the skin may lessen. Consider giving them a quick broil again to refresh.
Tips & Variations
Looking to switch things up a bit? Here are some exciting variations:
- Cheesy Twist: Mix your favorite shredded cheese, like cheddar or Monterey Jack, into the filling for a cheesy delight.
- Bacon Lovers: Add crumbled, cooked bacon to the filling for a smoky punch. It pairs beautifully with the chives.
- Vegan Option: Substitute potato filling ingredients with vegan butter, cashew cream, and almond milk, and eliminate any dairy components.
- Spicy Kick: For those who crave a bit of heat, mix in some minced jalapeño or sprinkle with red pepper flakes before baking.
Recipe FAQs
Can I use sweet potatoes instead of Russets?
Absolutely! Sweet potatoes will create a different flavor profile, with their natural sweetness balancing the creaminess. Just keep an eye on the baking time since they may cook faster.
How do I avoid watery filling?
Ensure your potatoes are properly cooked and that you’re mashing them thoroughly. More importantly, avoid adding excess milk—monitor it while mixing to get your desired consistency.
Can I prepare these in advance?
Yes! You can prepare the potato mixture and stuff your potato skins a day ahead. Just cover and refrigerate until you’re ready to bake them.
What can I use instead of chives?
If you don’t have chives on hand, green onions can be a great substitute. You can also experiment with other herbs like basil or thyme for unique flavor twists.
In summary, Sour Cream and Chive Twice Baked Potatoes are not just a side dish; they are a comforting, delightful culinary experience that beckons you back for more. They are easy to make, packed with flavor, and perfect for any occasion. Dive into this recipe to create your own slice of nostalgia and enjoy every creamy, crispy bite!
PrintRecipe Card
Sour Cream and Chive Twice Baked Potatoes
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Enjoy the comforting flavors of Sour Cream and Chive Twice Baked Potatoes. This dish combines creamy sour cream with fresh chives for an easy yet flavorful side that everyone will love.
Ingredients
- 4 large Russet potatoes
- 1 tablespoon extra virgin olive oil
- 1/4 cup butter
- 1/4 cup sour cream
- 3 tablespoons milk
- 2 tablespoons chives
- Salt and pepper
Instructions
- Preheat oven to 400°F and pierce the potatoes.
- Brush potatoes with olive oil, then bake for about 1 hour.
- Let baked potatoes cool, then scoop out insides into a bowl.
- Mash potato flesh with butter and sour cream, adding milk to desired consistency.
- Stir in chives, salt, and pepper, then fill potato skins with the mixture.
- Return filled potatoes to the oven and bake for an additional 15 minutes.
- Garnish with remaining chives and serve warm.
Notes
Ensure potatoes are uniform in size for even baking.
Sprinkle cheese on top before the final baking for added flavor.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 1g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg