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Creamy Garlic Twice Baked Potatoes

Creamy garlic twice baked potatoes are baked until tender, filled with buttery garlic mashed potatoes, sour cream, and cheddar, then baked again until hot and lightly browned. Fresh chives finish these crisp-skinned potatoes with a savory, creamy center.
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Prep Time 15 minutes
Cook Time 1 hour 21 minutes
resting 15 minutes
Total Time 1 hour 51 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (about 10 ounces each), scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup sharp cheddar cheese shredded, divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives chopped

Equipment

  • 1 rimmed baking sheet
  • 1 small skillet

Method
 

  1. Preheat the oven to 400°F.
  2. Set out a rimmed baking sheet.
  3. Rub the potatoes with the olive oil and sprinkle with 1/2 teaspoon kosher salt, then place them on the baking sheet.
  4. Bake for 55 to 70 minutes, until a knife slides easily into the center of each potato.
  5. Let the potatoes rest until cool enough to handle, about 10 minutes.
  6. Melt the butter in a small skillet over medium-low heat.
  7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  8. Cut each potato in half lengthwise and scoop the flesh into a bowl, leaving a 1/4-inch-thick shell.
  9. Mash the potato flesh with the garlic butter, sour cream, milk, 3/4 cup cheddar, 1/2 teaspoon kosher salt, and black pepper until creamy.
  10. Spoon the filling into the potato shells and sprinkle with the remaining 1/4 cup cheddar.
  11. Bake at 400°F for 15 to 20 minutes, until the filling is hot and the cheese is melted and lightly browned.
  12. Sprinkle with the chives.
  13. Let the potatoes rest for 5 minutes before serving.

Notes

For the creamiest filling, mash the potato flesh while it is still warm. Refrigerate leftovers for 3 to 4 days; freeze the filled potatoes before the second bake for up to 2 months. For a dairy-free version, use dairy-free butter, sour cream, milk, and cheddar.