Twice-Baked Potatoes With Cream Cheese and Chives

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/27/22
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Twice baked potato recipe

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 85 mins
Total: 105 mins
Servings: 4 servings
Nutrition Facts (per serving)
545 Calories
25g Fat
68g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 545
% Daily Value*
Total Fat 25g 31%
Saturated Fat 13g 65%
Cholesterol 106mg 35%
Sodium 501mg 22%
Total Carbohydrate 68g 25%
Dietary Fiber 7g 25%
Total Sugars 4g
Protein 15g
Vitamin C 25mg 125%
Calcium 198mg 15%
Iron 4mg 20%
Potassium 1726mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These twice-baked potatoes are a wonderful change of pace from everyday baked potatoes or the "same-old" mashed potatoes. The potato skins are filled with the savory, creamy mashed potato mixture and then baked again until the topping is golden brown.

These twice-baked potatoes could certainly stand on their own as a main course. Pair them with a bright, acidic salad for a full dinner. For a heartier dinner, serve alongside a steak for a steakhouse-style dinner or top the twice-baked potato with some hot bean or meat chili. Add some more cheese, sour cream, scallions, and diced red onions for a warm and cozy meal.

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“Loaded twice baked potatoes like these are a fantastic savory side dish to compliment a load of meat-based dishes. Even if you don’t plan on eating all of these right away the potatoes reheat pretty well so don’t feel bad about making them for yourself either!” —Noah Velush-Rogers

Twice-Baked Potatoes With Cream Cheese and Chives/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 4 large baking potatoes, such as russets

  • 2 teaspoons olive oil

  • 3 ounces cream cheese, softened

  • 1 teaspoon minced fresh or frozen chives, plus more for garnish

  • 3 tablespoons unsalted butter

  • 1/2 cup grated Parmesan cheese, more for garnish

  • 2 tablespoons sour cream

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 large egg, lightly beaten

  • 1/2 teaspoon paprika, for garnish, optional

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 400 F.

    Ingredients for a twice baked potato
    The Spruce / Diana Chistruga

  2. Scrub the potatoes well.

    Four clean potatoes
    The Spruce / Diana Chistruga

  3. Rub them lightly with olive oil and pierce them with a fork in 2 or 3 places.

    Oiled potatoes being pierced with a fork
    The Spruce / Diana Chistruga

  4. Place them directly on the rack in the oven and bake them for about 1 hour, or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F.

    Baked potatoes cooling on rack
    The Spruce / Diana Chistruga

  5. When the potatoes are cool enough to handle, split them lengthwise and scoop the white interior into a mixing bowl, making sure to leave the potato skins intact.

    White potato inside scooped out into a bowl
    The Spruce / Diana Chistruga

  6. Add the cream cheese, chives, butter, Parmesan cheese, and sour cream to the potato in the bowl. Beat this mixture until smooth. Taste and add salt and freshly ground black pepper, to taste.

    Other filling ingredients added to the potato and beaten in a bowl
    The Spruce / Diana Chistruga

  7. Add the egg and beat until smooth.

    Egg mixed into potato filling
    The Spruce / Diana Chistruga

  8. Put the empty potato skins on a baking sheet. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, chives, and paprika, if desired.

    Potato skins on baking sheet
    The Spruce / Diana Chistruga

  9. Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes.

    Twice bake potatoes baking in the oven
    The Spruce / Diana Chistruga

  10. Serve hot and enjoy!

    Twice-baked potatoes on a baking sheet
    The Spruce / Diana Chistruga

Recipe Variations

Once you master this recipe, use it as a jumping-off point to make the twice-baked potatoes your own:

  • Feel free to omit the chives or use sliced green onions in the filling instead.
  • The mashed potato filling is excellent with cheddar cheese, pepper jack, or Gruyere as well.
  • Get creative and add in other mix-ins like homemade bacon bits, sautéed mushrooms, wilted spinach.

How to Store

  • Store any leftover baked potatoes in a sealed container in the refrigerator for 2 to 3 days. Make sure the potatoes stay upright in the container, otherwise the filling could all spill out. Warm them on a plate in the microwave or in a foil-wrapped oven-safe container in a warm oven.

Why Are My Twice Baked Potatoes Gummy?

When making twice baked potatoes, it's best to mash the potato filling while the potatoes are still warm. Don't over-mix the mashed potatoes especially if you're using an electric mixer since the filling can become gummy.

Why Do You Poke Holes in Potatoes Before Baking?

Poking whole potatoes with a fork before baking helps steam escape so that the potatoes cook through evenly without busting open in the oven.