Easy Twice Baked Potatoes with Cheddar and Chives
Crispy on the outside, light and fluffy on the inside….Easy Twice Baked Potatoes are super simple to make and a great prep ahead side dish for every occasion. Loaded with cheddar cheese and chives, this simple recipe turns the humble potato into something hearty and comforting.
There’s something so amazingly magical about potatoes….a seemingly humble root can become something completely splendid with just a little time and, almost, no effort. Baked for a long period of time and you’re rewarded with a fluffy, starchy interior that’s so oddly comforting….yet so simple. Stir in a bit of butter, a sprinkle of salt, a dollop of sour cream and you have the heartiest of side dishes that I, personally, can’t stop shoveling into my mouth.
Add a bit more time to your preparation and you can have something cheesy, creamy….addicting…..these Easy Twice Baked Potatoes with Cheddar and Chives are exactly that. Once described to me as single serve Twice Baked Potato Casseroles, these simple baked potatoes are basically…cheesy mashed potatoes in a crispy baked potato skin shell.
I love the ease of making Twice Baked Potatoes because they look so fancy…with their swirly piped mashed potato filling and melty, cheesy crust on top. Every guest I serve these too is immediately impressed but I, seriously, feel like a fraud if I don’t tell them how insanely easy they are to make. And the best part is….they can be made in advance so add these to your meal prep planning for a fun weekday side dish.
How do you make a Twice Baked Potato?
Making the best Twice Baked Potatoes is so totally easy with just a few simple steps. They’re easy too prep ahead and bake just before serving or you can make them completely in advance then just reheat right before serving.
- Preheat the oven to 425 degrees.
- Arrange the potatoes on a baking sheet lined with foil.
- Brush the outside of the potatoes with olive oil to coat and sprinkle liberally with kosher salt.
- Bake until fork tender.
- Allow the potatoes to cool to room temperature or until cool enough to handle.
- Cut the top of the potato and press the sides to open.
- Using a spoon, scoop out the inside of the potato being careful not to break the skin and place the potato in a bowl. Arrange the potato skins back on the baking sheet.
- Place the butter, sour cream, cheddar and chives in the bowl with the potato. Season with salt and pepper.
- Using a hand mixer, blend the potatoes together with the other ingredients until fluffy.
- Spoon the potato mixture back into the potato skins or fill a pastry bag with the filling and pipe the mixture into the shells.
- Top the potatoes with the remaining cheese and return to the oven.
- Turn the heat down to 375 degrees and bake the potatoes for 25-30 minutes.
- Sprinkle with chives and serve immediately.
How long do you bake Twice Baked Potatoes?
Depending on the size of your potatoes, Twice Baked Potatoes can take anywhere from 60 to 90 minutes. The longest period of the baking time comes with the first bake of the potatoes which can range between 45 minutes to an hour.
Once the potatoes are baked the first time, the second back should only take approximately 30 minutes since you’re just warming them through and melting any cheese that has been added to the mixture.
The beauty of the Twice Baked Potato is you can actually bake the potatoes in advance and prep them ahead, making the final process come together quickly and easily.
Can I make Twice Baked Potatoes ahead of time?
As I mentioned previously, this is the best part of making Twice Baked Potatoes and what makes them perfect for holiday entertaining. You can prep your baked potatoes in advance one of two ways:
- Bake your potatoes in advance, complete the filling and stuff. Cover with plastic wrap and store in the refrigerator for up to 36 hours. Bake right before serving.
- Make your Twice Baked Potato recipe in it’s entirety then cover with plastic wrap and store in the refrigerator for up to 12 hours. Reheat the Twice Baked Potatoes in a 375 degree oven for 20 minutes right before serving.
What kind of potatoes are best for Twice Baked Potatoes?
I am a huge fan of the russet potato for making Twice Baked Potatoes because they have the best skin for creating a crusty shell perfect for filling. They also have the best flesh for fluffy potato stuffing.
My other favorite is the Yukon Gold but if you can get your hands on the russet….it really is the best for making this fantastic side dish.
These easy Twice Baked Potatoes are my favorite way to get ahead when planning my holiday meals. Sometimes I make Twice Baked Potatoes with cream cheese instead of the sour cream, it’s entirely up to you how you want to make them. We also like to load them up with bacon!
I also like to serve my easy Twice Baked Potatoes with Cheddar and Chives with these family favorites:
- Perfect for holidays and oh so easy Beef Tenderloin Roast
- Easy Sunday Roast Chicken
- The BEST EVER Prime Rib recipe
- Parmesan Crusted Baked Pork Chops
- Super simple Baked Chicken Breasts
Looking for more easy potato recipes? Try THESE super amazing reader favorites!
- No mess….Easy Grilled Garlic Potatoes in Foil
- Bacon Parmesan Roasted Potatoes….hellooo bacon.
- Best EVER Potatoes Au Gratin
- The very BEST Mashed Potatoes...this is not an exaggeration.
Want even more easy and tasty family friendly meals…..go follow us over on Instagram for quick recipes and behind the scenes craziness!
Easy Twice Baked Potatoes with Cheddar and Chives
Make ahead! Easy Twice Baked Potatoes with Cheddar and Chives is the best side dish for holiday entertaining.
- 4 russet potatoes, washed and scrubbed
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1/4 cup sour cream
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- salt and pepper, to taste
Preheat the oven to 425 degrees.
Arrange the potatoes on a baking sheet lined with foil.
Brush the outside of the potatoes with olive oil to coat and sprinkle liberally with kosher salt.
Bake until fork tender.
Allow the potatoes to cool to room temperature or until cool enough to handle.
Cut the top of the potato and press the sides to open.
Using a spoon, scoop out the inside of the potato being careful not to break the skin and place the potato in a bowl. Arrange the potato skins back on the baking sheet.
Place the butter, sour cream, cheddar and chives in the bowl with the potato. Season with salt and pepper.
Using a hand mixer, blend the potatoes together with the other ingredients until fluffy.
Spoon the potato mixture back into the potato skins or fill a pastry bag with the filling and pipe the mixture into the shells.
Top the potatoes with the remaining cheese and return to the oven.
Turn the heat down to 375 degrees and bake the potatoes for 25-30 minutes.
Sprinkle with chives and serve immediately.