Twice-Baked Potato with Chives
Crispy-skinned potato halves stuffed with creamy butter, sour cream, and fresh chives. Ready in under 25 minutes — the ultimate loaded potato that feels fancy but takes no time.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
comfortsatisfyingamericanvegetarianfluffycreamycrispyweeknight
Ingredients
- 2 medium (about 12 oz each) russet potato
- 3 tbsp butter
- ¼ cup sour cream
- 2 tbsp, chopped fresh chives
Instructions
- 1
Poke each potato all over with a fork, then bake at 400°F until tender, about 18 minutes.
- 2
Let potatoes cool slightly, then cut each in half lengthwise.
- 3
Scoop out insides, leaving a thin shell, and transfer scooped flesh to a bowl.
- 4
Mash the flesh with butter and sour cream until creamy, then fold in chives and season with salt and pepper.
- 5
Spoon filling back into potato shells and serve hot.
Tools you’ll need
- baking sheet
- fork
- knife
- spoon
- bowl
- oven
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