Best 2 Twice Baked Sour Cream And Chive Potatoes Recipes
Twice baked sour cream and chive potatoes are a classic side dish that can elevate any meal. This recipe is easy to follow and yields a creamy, flavorful, and crispy potato dish. The potatoes are first baked until tender, then scooped out and mashed with sour cream, chives, butter, and seasonings. The potato mixture is then returned to the potato skins and baked again until golden brown and bubbly. This recipe is perfect for a dinner party or a special occasion, and it is sure to impress your guests.
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TWICE-BAKED SOUR CREAM AND CHIVE POTATOES
This classic baked potato dish goes well with roasted chicken, beef, or pork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.
- With paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin. Transfer to a bowl and add sour cream, milk, butter, and chives; mash until combined. Season with coarse salt and ground pepper. Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes. Serve sprinkled with more chives.
Nutrition Facts : Calories 225 g, Fat 11 g, Fiber 3 g, Protein 5 g
BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES
Make and share this Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes recipe from Food.com.
Provided by Donna Luckadoo
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
- When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
- Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
- Reserve a handful of shredded cheese for the topping.
- Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
- Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
- Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!
Tips:
- For the best results, use russet potatoes. They're a starchy variety that will hold their shape well when baked.
- Be sure to prick the potatoes all over with a fork before baking. This will help them cook evenly.
- Don't overcook the potatoes. They should be tender, but still firm enough to hold their shape.
- Let the potatoes cool slightly before handling them. This will make them less likely to fall apart.
- If you're making the potatoes ahead of time, you can store them in the refrigerator for up to 3 days. Reheat them in a 350°F oven until warmed through.
Conclusion:
Twice-baked sour cream and chive potatoes are a delicious and versatile side dish that can be served with a variety of meals. They're perfect for potlucks, picnics, or holiday dinners. With their creamy, cheesy filling and crispy potato shells, these potatoes are sure to be a hit with everyone at the table. So next time you're looking for a special side dish, give this recipe a try. You won't be disappointed!
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