Twice baked potatoes with garlic & chives

Irisa Raina 9

By
@Irisa

If you refrigerate the potatoes to bake later, then make sure you allow enough time to fully heat the potatoes.

Also if you noticed I started out with 3 potatoes, but only have 5 halves here, that is because I use the potato from the 6th.halve and use the other skin in scrambled eggs or something like that.


Featured Pinch Tips Video

Comments:

Serves:

Can feed 3, 4 or 5

Prep:

45 Min

Cook:

20 Min

Ingredients

3 medium to large baking potatoes
2 tablespoons unsalted butter
1 teaspoon freshly chopped chives
1 medium clove of garlic minced on a rasp if you don’t have a rasp you can use roasted garlic, smashing it a bit before you put it in the potato mixture
2 – 3 tablespoons heavy cream
1 tablespoon fresh ground pepper
2 teaspoons shredded cheese, i used an italian blend.
2 tablespoons of shredded cheese

Directions Step-By-Step

1
Scrub, pierce and bake the potatoes for about 45 minutes on 375.
2
Let them cool long enough so you can handle them.
Cut them in half lengthwise and carefully spoon out the potatoes and put it in a bowl.
3
Add the next 6 ingredients and mix with a hand mixer till it is all incorporated
4
Spoon the potato mixture back into the potato shells, and top with remaining 2 tablespoons cheese.
5
Bake 325 till the cheese is all melted and just starting to brown.
6
Done

About this Recipe