New This Month

Twice-Baked Potatoes


Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 2 large russet potatoes, scrubbed
  • 3 to 4 tablespoons milk
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons sour cream
  • 1/2 cup grated sharp cheddar cheese
  • Coarse salt and freshly ground pepper
  • 1 large egg, lightly beat
  • 1 tablespoon chopped fresh chives, plus more for garnish


  1. Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes.

  2. Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in eggs and chives to combine.

  3. Scoop filling into potatoes and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving.

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