Twice-Baked Sour Cream & Chive Potatoes

Twice-baked Sour Cream & Chive Potatoes

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Vicki Moser


Twice baked anything has always been my favorite. Yum!


★★★★★ 1 vote



  • 8 large
    potatoes, bakers
  • 1 Tbsp
    vegetable oil
  • 1 c
    sour cream
  • 1/4 c
  • 3 Tbsp
  • 1/4 c
  • ·
    salt and pepper to taste

How to Make Twice-Baked Sour Cream & Chive Potatoes


  1. Preheat oven to 400°F. Clean, scrub, and dry all potatoes.
  2. Rub potatoes with vegetable oil and place on a baking sheet. Bake about 45 minutes.
  3. Once all the potatoes are tender inside cut each potato in half lengthwise. Using a spoon, scoop out all but 1/2-inch potato flesh from the inside and transfer it to a bowl.
  4. Now, add sour cream, milk, butter, and chives and mash until combined. Season with salt and pepper. Spoon mixture back into the potato skins.
  5. Bake until lightly brown on top (about 20 minutes). Sprinkle with more chives and serve.

Printable Recipe Card

About Twice-Baked Sour Cream & Chive Potatoes

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American

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