Cheesy Twice-Baked Potatoes

  • Level: Easy
  • Total: 2 hr
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

4 russet potatoes, scrubbed

4 tablespoons unsalted butter

1 clove garlic, minced

1 shallot, minced

1/2 cup sour cream

2 tablespoons minced fresh chives, plus more for topping

2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

Directions

  1. Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).
  2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.
  3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells.
  4. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste.
  5. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.
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