Sour Cream and Chive Twice Baked Potatoes are a tried-and-true, delicious side that can be served with an endless amount of main dishes, enjoyed on their own or paired with a soup or salad for lunch. Cooked potatoes are blended with sour cream, milk, butter and chives, then stuffed back into the potato shells and baked so the top is crisp and the center is smooth and creamy.
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When I was younger, my mom used to occasionally make twice baked potatoes with dinner. As a big fan of mashed potatoes, I immediately loved them just as much. In fact, I would even buy frozen twice baked potatoes from the grocery store and have them for lunch sometimes, before I learned to cook for myself.
I can tell you from experience that homemade Sour Cream and Chive Twice Baked Potatoes are far superior to the frozen, store-bought kind.
Try these potatoes with main dishes like Creamy Garlic Chicken, Red Wine Braised Short Ribs, Maple Bourbon Salmon or your other favorite meals.
Why This Recipe Works
It’s a classic recipe that has been popular for years and years. Sour cream and chives are a delicious flavor combination loved by many.
The recipe is adaptable. You can add more or less sour cream or butter to get the exact flavor you enjoy, or even mix in other ingredients like bacon or cheese for a completely different flavor.
Kids and adults both love these potatoes. They are also naturally gluten free.
Step-By-Step Instructions
Ingredients
- 4 large Russet potatoes: you can use another variety of baking potatoes, if preferred.
- 1 tablespoon extra virgin olive oil
- 1/4 cup butter: salted or unsalted is fine.
- 1/4 cup sour cream
- 3 tablespoons milk: you may need slightly more or slightly less. You can also use half-and-half or heavy cream, if preferred.
- 2 tablespoons chives (minced, divided)
- salt (to taste)
- pepper (to taste)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Set the butter out so it has time to soften to room temperature while the potatoes are baking. I would also recommend setting out the milk and sour cream a little ahead of time, as well. Potatoes can sometimes get “gummy” when cold ingredients are added to them.
Scrub and pat dry the potatoes. Mince the chives and set aside.
Preheat your oven to 400°F.
Create!
Pierce each potato a few times with a fork, then brush with the olive oil and place on a baking sheet.
Bake for 1 hour or until fork-tender. Remove and allow to cool enough to be able to handle.
Cut 1/4-inch off the top of each potato, remove the skin and add the potato to a medium size bowl. Spoon out the inside of each potato and add to the bowl, leaving about 1/4-inch of potato around the edges.
Mash the potato, butter and sour cream together, adding the milk 1 tablespoon at a time until a smooth, but firm consistency is reached. Stir in most of the chives, leaving about 1 teaspoon for garnish, and season with salt and pepper to taste.
Spoon the potato mixture back into the potato shells. It is okay for some of the filling to come up over the top.
Bake another 15 minutes. For a browned, crispier top, place the potatoes under the broiler for 1-3 minutes, watching closely until lightly browned.
Present!
Garnish the potatoes with the remaining chives and serve hot.
Tips and Techniques
- This recipe is easily adaptable. More or less sour cream and butter can be used. Additional ingredients, such as cheese or bacon, can be added.
- Store leftover, fully cooled twice baked potatoes in an airtight container in the refrigerator. Consume within 3-5 days.
- Twice baked potatoes can be frozen after filling them, before the second bake, for up to three months. Spread them out on a baking sheet and place in the freezer. Once frozen, transfer to an airtight container or freezer bag. Bake from frozen at 400°F for about 40 minutes.
More Potato Side Dishes
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Sour Cream and Chive Twice Baked Potatoes
Ingredients
- 4 large Russet potatoes
- 1 tablespoon extra virgin olive oil
- 1/4 cup butter
- 1/4 cup sour cream
- 3 tablespoons milk (may need slightly more less)
- 2 tablespoons chives (minced, divided)
- salt (to taste)
- pepper (to taste)
Instructions
- Preheat oven to 400°F.
- Pierce each potato a few times with a fork, then brush with the olive oil and place on a baking sheet.4 large Russet potatoes, 1 tablespoon extra virgin olive oil
- Bake for 1 hour or until fork-tender. Remove and allow to cool enough to be able to handle.
- Cut 1/4-inch off the top of each potato, remove the skin and add the potato to a medium size bowl. Spoon out the inside of each potato and add to the bowl, leaving about 1/4-inch of potato around the edges.
- Mash the potato, butter and sour cream together, adding the milk 1 tablespoon at a time until a smooth, but firm consistency is reached. Stir in most of the chives, leaving about 1 teaspoon for garnish, and season with salt and pepper to taste.1/4 cup butter, 1/4 cup sour cream, 3 tablespoons milk, 2 tablespoons chives, salt, pepper
- Spoon the potato mixture back into the potato shells. It is okay for some of the filling to come up over the top.
- Bake another 15 minutes. For a browned, crispier top, place the potatoes under the broiler for 1-3 minutes, watching closely until lightly browned.
- Garnish the potatoes with the remaining chives and serve hot.
Notes
- This recipe is easily adaptable. More or less sour cream and butter can be used. Additional ingredients, such as cheese or bacon, can be added.
- Store leftover, fully cooled twice baked potatoes in an airtight container in the refrigerator. Consume within 3-5 days.
- Twice baked potatoes can be frozen after filling them, before the second bake, for up to three months. Spread them out on a baking sheet and place in the freezer. Once frozen, transfer to an airtight container or freezer bag. Bake from frozen at 400°F for about 40 minutes.
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