Twice Baked Potatoes
Ultra-creamy twice-baked potatoes loaded with cheddar, sour cream, and chives, baked until hot, fluffy, and perfectly indulgent.
Ingredients
Cream Mixture
- 4 ounces cream cheese, room temperature
- ¾ cup sour cream
- ⅓ cup fresh chives, chopped
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Potatoes
- 8 large baking potatoes, washed and dried
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Filling
- ½ cup unsalted butter
- 1 ½ cups mild cheddar cheese, shredded
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh thyme, chopped (for garnish), optional
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a medium bowl, beat the cream cheese and sour cream together until smooth and creamy. Add the chopped chives, lemon juice, salt, garlic powder, and onion powder. Mix until fully combined. Cover and refrigerate while you bake the potatoes
- Using a fork, pierce several holes all over each potato. Rub each potato evenly with canola oil, then sprinkle all sides with kosher salt. Place the potatoes on the prepared baking sheet.
- Bake for about 1 hour, or until fork-tender.
- Remove the potatoes from the oven and reduce the oven temperature to 350°F.
- Let the potatoes cool just enough to handle safely. Using a sharp knife, slice the top off each potato lengthwise.
- Using a spoon, carefully scoop out the inside of each potato into a large mixing bowl, leaving a thin layer inside the skins so they hold their shape. Place the hollowed potato shells back onto the baking sheet.
- Add the butter, salt, and pepper to the warm potatoes in the bowl. Mash until mostly smooth.
- Add the sour cream mixture and shredded cheddar cheese. Mix until everything is creamy and well combined.
- Spoon the filling evenly back into each potato shell, mounding slightly on top.
- Bake for 15 to 20 minutes, or until heated through and lightly browned on top.
- Serve warm garnished with fresh thyme (optional).