Description
These twice baked potatoes are the pinnacle of comfort food, transforming simple Russet potatoes into a luxurious, cheesy, and cloud-like side dish. With a crispy skin and a whipped, savory interior infused with chicken bouillon, fresh chives, and sharp cheddar, this recipe is a restaurant-quality upgrade to any weeknight dinner or festive holiday table. The creamy, flavorful center is perfectly balanced by the tangy sour cream, ensuring every bite is rich, velvety, and satisfying.
Ingredients
6 medium Russet potatoes
3 tablespoons unsalted butter
3 tablespoons fresh chives, chopped
3/4 cup whole milk
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chicken bouillon paste
Salt and pepper to taste
Olive oil for brushing
Instructions
Preheat your oven to 400 degrees F.
Wash and dry potatoes, prick with a fork, rub with olive oil and salt, and bake for 1 hour until tender.
Let potatoes cool, then slice off the top lengthwise.
Carefully scoop out the flesh into a large bowl, leaving a 1/4 inch shell.
Add butter, sour cream, milk, garlic powder, chicken bouillon, and half of the cheese to the bowl.
Mash or whisk until fluffy, then fold in most of the fresh chives.
Spoon the mixture back into the potato skins.
Top with the remaining cheese and bake for an additional 15 minutes until bubbly and golden.
Garnish with the remaining chives before serving.
Notes
Ensure you use a high-quality chicken bouillon paste for the best umami flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or air fryer for best results.
- Prep Time: 20
- Cook Time: 75
- Category: Dinner
- Method: Baking
- Cuisine: American