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Cheesy Cheddar Twice Baked Potatoes

Potatoes are roasted and scooped out and then mixed with a combination of sour cream, milk and lots of cheddar cheese.
Course Side Dish
Cuisine American
Keyword cheddar, cheese, chives, potato, twice baked
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 4


  • 4 large russet potatoes, scrubbed
  • 2 tablespoons vegetable oil
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • ½ cup whole milk
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons diced chives, divided
  • 2 tablespoons unsalted butter, melted


  • Heat oven to 400ºF (200ºC).
  • Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper. Arrange on a baking sheet and bake until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the oven and let cool.
  • Slice the top third of the potato off, lengthwise. Use a spoon to scoop out the inside of the potato, leaving about a ¼-inch border of potato to form small boats.
  • Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment. Be sure to scoop the flesh of the tops of the potatoes as well then discard the tops.
  • Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper then add 1 tablespoon of the chives.
  • Either mound the filling into the potato boats or for a smoother, mound half the mixture into the boats and add the remaining half to a pastry bag fitted with a large star tip and pipe the remaining mixture onto the top of the potatoes. Gently brush the tops with butter.
  • Lower oven to 375ºF (190ºC). Arrange the filled potatoes on a baking sheet and bake until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.