The very best twice-baked sour cream & chive potatoes! At my house, we are big fans of potatoes and love to play around with new flavors and recipes! I wanted to create a simple and tasty twice-baked potato recipe and I loved how this sour cream & chive turned out! This pairs well with BBQ and as a side with most meats! Make it with me!
Twice-Baked Potatoes
I love a good twice-baked potato and I find I don’t make them enough! This is a two step processes but it is definitely worth it!
The two steps include first baking the potatoes in the oven until soft.
Then, we half the potatoes, scoop out the inside, mix in all of the fix-ins, place them back in the potato skin, and bake one more time!
This method makes for a totally delicious side! We love these Twice-Baked Sour Cream & Chive Potatoes.
Sour Cream & Chives
The main flavor element in this recipe comes from the sour cream & chives. This creates a very fluffy and delicious base to the potato.
This flavor combo pairs well with steak, chicken, beef or pork! Really, this compliments any meal very well.
You can also follow this same recipe and create a different flavor combo! See the adaptable recipe section below for new flavor ideas!
An Adaptable Recipe
The best thing about this recipe is that it’s wonderfully flexible.
The amounts shown for the Sour Cream & Chive additions are fantastic, but the flavor combos are limitless!
I like a creamy and fluffy potato stuffing, so I add cream and beat the potatoes.
Any combination of topping ingredients will work in a twice-baked potato. You could make it loaded with cheese, bacon, chives, or any other combo of toppings!
Like this recipe and want to save it for later? Pin it to Pinterest here!
Twice-Baked Sour Cream & Chive Potatoes
Twice-Baked Potatoes are the most delicious side dish to any dinner!
Ingredients
- 4-8 russet potatoes (depending on size)
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 1 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 1/4 cup snipped chives (plus more for garnish)
- Salt and ground pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Rub potatoes with vegetable oil and salt.
- Place in oven and bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
- With paring knife, cut a thin slice lengthwise off the top of each potato and discard.
- Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin.
- Transfer to a bowl and add sour cream, milk, butter, and chives. Mash potatoes until combined. Season with salt and ground pepper.
- Spoon mixture into potato skins.
- Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
Notes
If using larger russet potatoes, add an additional 1/4 cup sour cream and a few tablespoons of milk.
