Twice Baked Potatoes With Sour Cream and Chives
A flavorful alternative to standard mashed or baked potatoes, twice-baked potatoes can be prepared ahead of time.
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Instructions
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Preheat the oven to 425 F. Scrub and dry the potatoes.
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Pierce potatoes with a fork, then bake for about 50 minutes until tender.
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Slice a thin piece from the top of each potato, scoop the pulp into a bowl, and leave the shells intact.
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Combine the scooped potato pulp with sour cream, 3 tablespoons milk, and butter; beat until blended, adding more milk if needed. Season with salt and pepper.
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Spoon the mixture into the potato skins and sprinkle with chives.
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For immediate serving, reduce oven to 375 F and bake for 10-15 minutes until lightly browned.
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To serve later, cover and refrigerate. When ready to bake, preheat oven to 375 F and bake for 20-25 minutes until hot and browned.