85 minutes
A delicious twist on classic baked potatoes, stuffed with a creamy, cheesy, and chive-infused filling.
Large Russet Potatoes, scrubbed, pricked, and oiled
each
tablespoons
to taste
Unsalted Butter, cubed and softened
tablespoons
cups
cups
Grated Cheddar Cheese
0 oz
to taste
Chopped Chives, optional
tablespoons
1. Prep and Bake Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes clean, pat dry, and prick all over with a fork. Toss potatoes with oil and a generous pinch of salt. Place potatoes directly on the top oven rack with a baking sheet or foil on the middle rack to catch drips. Bake for 1 hour or until skin crisps and potatoes are tender when pierced with a knife. Let cool slightly.
2. Prepare Filling
Cut the top third off each potato lengthwise. Scoop out the insides, leaving a 1/4-inch border and place in a bowl. Set skins on a parchment-lined baking sheet. Mash the potato insides with a fork or masher. Add butter, stirring until smooth. Blend in milk, sour cream, and cheddar cheese. Season with salt and pepper. Stir in chives, if using. Adjust milk for desired consistency.
3. Stuff and Bake
Evenly distribute the potato mixture back into the skins. Bake the stuffed potatoes for 10 minutes or until heated through.
Replace the chives with steamed and finely chopped broccoli. Mix the broccoli with sharp cheddar cheese and a dollop of sour cream for a classic combination. You can also add cooked, crumbled bacon for additional flavor.
Introduce crumbled bacon, diced ham, or pancetta to the mix for a savory, meaty twist. For a vegetarian option that adds umami, mix in sautéed mushrooms or sun-dried tomatoes.
Swap out the standard cheddar for a smoked gouda or provolone for a deeper, smokier flavor. Use a mix of sharp cheeses like aged cheddar and gruyère for a more complex taste. Introduce a tangy element with crumbled goat cheese or feta.
Swap out the chives for a mix of cooked ground beef seasoned with taco spices, chopped tomatoes, and green onions. Top with cheddar or Monterey Jack cheese and serve with a side of guacamole and salsa.
Take a cue from the popular dip by mixing in chopped artichoke hearts, sautéed spinach, and a blend of mozzarella and Parmesan cheeses. You can add a hint of garlic for extra flavor.
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