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Creamy Twice Baked Potatoes

Creamy twice baked potatoes are baked until tender, filled with a buttery potato mixture, and topped with melted sharp cheddar. Chives and a lightly browned cheese topping make these russet potato halves a hearty side dish.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting 5 minutes
Total Time 2 hours
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, about 10 to 12 ounces each
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
For the filling and topping
  • 4 tbsp unsalted butter softened
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1.5 cup sharp cheddar cheese shredded, divided
  • 2 tbsp chives thinly sliced
  • 0.25 tsp black pepper

Equipment

  • 1 baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Prick the potatoes several times with a fork, rub them with the olive oil and 1/2 teaspoon of the salt, and place them on a baking sheet.
  3. Bake for 55 to 70 minutes, until a knife slides easily into the centers.
  4. Let the potatoes cool until they are easy to handle, then cut them in half lengthwise and scoop the flesh into a bowl, leaving 1/4-inch-thick shells.
Make the filling
  1. Mash the potato flesh with the butter and cream cheese.
  2. Stir in the sour cream, milk, 1 cup of the cheddar, chives, remaining 1/2 teaspoon salt, and black pepper until creamy.
Assemble and bake
  1. Reduce the oven temperature to 375°F.
  2. Spoon the filling into the potato shells and arrange them on the baking sheet.
  3. Sprinkle with the remaining 1/2 cup cheddar.
  4. Bake for 20 to 25 minutes, until hot throughout and the cheese is melted and lightly browned.
  5. Rest for 5 minutes before serving.

Notes

For neat shells, leave about 1/4 inch of potato inside when scooping. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy filling may turn grainy. For a dairy-free version, use dairy-free butter, cream cheese, sour cream, milk, and cheddar.