Potatoes are a kitchen staple, but serving plain mashed potatoes with every meal can become predictable. These Twice-Baked Sour Cream & Chive Potatoes are an easy, elegant alternative that pairs wonderfully with a roast or prime rib. The potato flesh turns soft, creamy, and airy when combined with sour cream and butter, while snipped chives add a bright, oniony note. Filled back into the potato skins and baked until golden, they make a satisfying side dish with attractive presentation.
One of the best features of this recipe is how well it lends itself to make-ahead preparation. Bake the potatoes a day in advance, let them cool, then scoop out the insides and prepare the creamy filling. Fill the skins and keep them refrigerated, wrapped, until you’re ready to reheat and finish them in the oven. The recipe is also very flexible: stir-ins like shredded cheese, crumbled bacon, or sliced scallions work beautifully. If you want to upgrade traditional mashed potatoes without much extra effort, these twice-baked potatoes are a smart choice.
recipe adapted from Martha Stewart
Ingredients
- 8 small russet potatoes (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- 1 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter
- 1/4 cup snipped chives, plus more for garnish
- Coarse salt and freshly ground black pepper, to taste
Cooking Directions
- Preheat the oven to 400°F (200°C). Rub each potato with the vegetable oil and place them on a baking sheet. Bake until a paring knife pierces the potatoes easily, about 45 minutes. Allow them to cool slightly so they are easier to handle.
- Trim a thin slice lengthwise from the top of each potato and discard it. Using a spoon, scoop out the potato flesh, leaving about a 1/2-inch shell so the skins keep their shape. Transfer the scooped potato to a mixing bowl.
- Add the sour cream, milk, butter, and snipped chives to the bowl. Mash until the mixture is creamy and well combined. Season to taste with coarse salt and freshly ground black pepper.
- Fill each potato skin with the mashed mixture, mounding slightly. Arrange the filled potatoes on the baking sheet and return them to the oven. Bake until the tops are lightly browned and heated through, about 20 minutes.
- Remove from the oven, sprinkle with additional chopped chives for color and flavor, and serve warm.
Variations and tips: For extra richness, fold in 1/2 to 1 cup grated sharp cheddar or Gruyère. For a smoky element, add 1/2 cup crisp, crumbled bacon. If you prefer a lighter texture, use half-and-half instead of milk. These potatoes reheat well—cover and warm in a 350°F oven until heated through, about 15–20 minutes.