Twice Baked Potatoes With Sour Cream and Chives

stuffed potatoes
Diana Rattray
Prep: 20 mins
Cook: 50 mins
Total: 70 mins
Servings: 6 servings
Nutrition Facts (per serving)
382 Calories
10g Fat
65g Carbs
9g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 382
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 26mg 9%
Sodium 207mg 9%
Total Carbohydrate 65g 24%
Dietary Fiber 7g 25%
Total Sugars 4g
Protein 9g
Vitamin C 25mg 127%
Calcium 80mg 6%
Iron 3mg 18%
Potassium 1681mg 36%
*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.)

Potatoes make the greatest side dishes; they're just that versatile. And twice-baked potatoes are a tasty alternative to mashed or plain baked potatoes. You make these just the way the name indicates: You cook them so you can scoop out the fluffy insides of the potatoes, and then you stuff and bake them again with the potatoes, along with sour cream, a bit of milk, chives, and some salt and pepper.

It might sound like twice-baked potatoes are a lot of work, but they're not. Because it's a multistep process, you can prepare the whole dish a day in advance without too much trouble. You can also do the first part of the process: Bake the potatoes ahead of time, wrap them in foil, and store them in the refrigerator until you are ready to bake them again.

Twice-baked potatoes are very good with roasted or grilled chicken, along with a pork roast or tenderloin and, of course, any kind of beef roast or grilled steak. There are very few dishes they don't go well with.


  • 6 large baking potatoes

  • 4 tablespoons sour cream

  • 3 to 4 tablespoons milk, or half-and-half

  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh 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.


For this recipe, russet potatoes work the best because they have the right starch content and will be fluffy when you bake them. You can, in a pinch, use Yukon Golds, but russets are really the first choice.


There are tons of ways to customize twice-baked potatoes:

  • If you don't have sour cream or don't like it, feel free to use plain full-fat yogurt or plain Greek yogurt.
  • Add some bacon or diced ham.
  • Shredded cheddar, Monterey Jack, or Parmesan cheese is delicious, too.
  • Add sliced cooked mushrooms, chopped scallions, or broccoli florets (chopped finely).
  • Include black beans, chili, or salsa—or all three.