Twice-Baked Potatoes With Cream Cheese and Chives
A classic side dish, these twice-baked potatoes are filled with a creamy, cheesy mixture and seasoned to perfection.
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Instructions
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Preheat the oven to 400 F. Scrub, lightly oil, and pierce the potatoes.
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Bake potatoes on the oven rack for about 1 hour or until fork-tender. Remove potatoes, then reduce oven temperature to 375 F.
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Once cool enough to handle, halve potatoes lengthwise and scoop the pulp into a bowl, leaving skins intact.
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To the potato pulp, add cream cheese, chives, butter, Parmesan, sour cream, and egg; beat until smooth. Season with salt and pepper to taste.
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Fill the empty potato skins with the mixture. Sprinkle with additional cheese, chives, and paprika if desired.
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Bake for 20 to 25 minutes until the filling is hot and lightly browned. Serve immediately.