Twice Baked Cheddar Chive Potatoes | Virtually Homemade: Twice Baked Cheddar Chive Potatoes

Tuesday, November 15, 2011

Twice Baked Cheddar Chive Potatoes

I grew up loving twice baked potatoes.  On yearly visits to my Great Aunt’s house in Phoenixville, PA my mouth watered in anticipation of this simple yet sumptuous side dish.  Walking into her beautiful turn of the century house included the aroma of potatoes and beef baking.  Completely effortless and wonderful.
To this day when I smell potatoes baking I am transported back to my Great Aunt’s dinner table.  Not only did she provide food that satisfied the soul but side splitting stories and anecdotes that made choking on food all to possible.  The antique dining room was also adorned with beautiful fresh cut flower arrangements from her extensive gardens, another expertise she mastered in her 90 plus years of life.  Once again, food and memories tied together for a singular poignant recollection of growing up.

Twice baked potatoes are simply mashed in their natural container of a crispy baked skin.  The addition of sour cream, butter, salt and pepper is straightforward and pleasing.  My Aunt added a healthy sprinkling of paprika on top to create a sweet peppery crust.  Adding any kind of cheese, garlic, fresh herbs or bacon only makes them better. 

To prepare simply bake potatoes, cut off a small portion at the top and scoop out the flesh.  Mash it with the other ingredients and spoon it back into the skin “shell”.  Re-bake for 20 minutes and you have a truly delicious and versatile dish.

These potatoes are perfect for a complicated holiday dinner.  Make them a couple of days before and store in the refrigerator.  Then just pop the potatoes in the oven for about 20 minutes.  Whether for Thanksgiving, Christmas or weekday dinner, I hope sweet and tender memories are made for all who partake in your special meal.

Cheddar Chive Twice Baked Potatoes

6 medium russet potatoes
½ cup sour cream
4 tablespoons butter (1/2 stick)
1 cup pre-shredded medium cheddar
½ cup chopped  fresh chives (cutting chives with scissors works best)
2 teaspoons fresh minced garlic
1 teaspoon salt

Pre-heat oven to 400 degrees.

Thoroughly clean the outside of potatoes and pierce each several times with a fork.  Bake at 400 degrees for 1 hour.

Let potatoes cool for 5 minutes then cut off top third of potato.  Scoop out flesh leaving a ¼ inch of potato.

Beat potato, sour cream, cheese, butter, chives, garlic and salt until smooth. 

Scoop potato mixture back into the skin shells and  bake for 20 minutes or until golden brown.

Description: the thanksgiving communal table

In honor of Thanksgiving, Food Network is getting the entire food community together to celebrate a Virtual Thanksgiving, called The Communal Table, on Wednesday, November 16 at noon EST.
We have to admit, it's our favorite holiday of the year and we’re highly anticipating all of the delicious recipes and photos that we'll come across on our favorite websites and blogs.

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Mooshu Jenne: Green Salad
Jones is Hungry: Roasted Vegetable Salad
From My Corner of Saratoga: Curried Pumpkin Soup

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown's Good Eats Roast Turkey
My Angel's Allergies: Cranberry-Glazed Cornish Hens

Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What's Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana's Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie


  1. I did a very similar version of twice baked potatoes on the weekend, turned out not too bad, wish you had of posted sooner, yours look better.

  2. Fun to be in this Thanksgiving feast with you! Your recipe looks amazing. Please update the link to my mashed sweet potatoes recipe, it is incorrect:

  3. This looks delicious! We share the same tastes! Yummy!Thanks for this wonderful recipe!

  4. Would you believe, I have never made twice baked potatoes....always want to...someday:-) These sound wonderful, I love eating them for sure! It was fun cooking with you at the Communal Table with Food Network! Take care, Terra

  5. My wife LOVES twice-baked potatoes! Gotta make this soon.

    Glad we were at Food Network's Communal Table together!

    Best regards, Scott
    (Facebook: Jones Is Hungry; Twitter: @JonesIsHungry)


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