Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Twice-Baked Potatoes 3.5 (51) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 8, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs Servings: 4 Serve these decadent potatoes with our Roasted Paprika Chicken for Sunday dinner. Ingredients 2 large russet potatoes, scrubbed 3 to 4 tablespoons milk 2 tablespoons unsalted butter, room temperature 2 tablespoons sour cream ½ 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 Directions Preheat oven to 375 degrees. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. 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. 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. Print