Twice Baked Potatoes With Sour Cream and Chives

stuffed potatoes
Diana Rattray
Ratings (7)
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
141 Calories
10g Fat
11g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Twice baked potatoes are a tasty alternative to mashed or plain baked potatoes. You can prepare these a day in advance.

Feel free to add some bacon, diced ham, cheddar  or Parmesan cheese, or sliced cooked mushrooms.


  • 6 large baking potatoes
  • 4 tablespoons sour cream
  • 3 to 4 tablespoons milk or half-and-half
  • 1/4 cup butter, room temperature
  • 2 tablespoons fresh chopped chives

Steps to Make It

  1. Scrub potatoes; pat dry.

  2. Heat oven to 425 F.

  3. Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes ​are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.

  4. In a bowl, combine the potato with the sour cream, 3 tablespoons milk, and the butter; beat until well blended. Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives.

  5. Cover and refrigerate until the next day or bake at 375 F for about 10 to 15 minutes, or until lightly browned.

  6. If the potatoes have been refrigerated, bake at 375 F for 20 to 25 minutes, until hot and lightly browned.