An easy and versatile Twice Baked Potatoes Recipe with cheese and chives—simple, flavorful, and a crowd-pleaser.
Twice baked potatoes may sound ordinary, but these cheese-and-chive versions are hard not to rave about. They take a humble baked potato and lift it with a creamy, cheesy filling and plenty of fresh chives. They’re richer than a plain baked potato, but not fussy—just comfort food with a little sophistication.
When I last made these, they accompanied a simple roasted chicken, a green salad, and fresh bread—together they made a relaxed but satisfying dinner. The potatoes add a creamy, savory element that complements roasted meats beautifully.
My version leans toward the flavors of cheddar-and-sour-cream chips—cheesy, tangy, and just a little indulgent. There are countless ways to prepare twice baked potatoes, but this combination of crème fraîche (or sour cream), a mix of cheeses, and chives is one of my favorites for both flavor and texture.
Twice Baked Potatoes Ingredients
These twice baked cheese and chive potatoes are flexible—use what you have and adjust amounts to taste. If you don’t have crème fraîche, sour cream or a tangy yogurt work well (add a little butter if using yogurt or sour cream). For cheeses, use a blend that’s flavorful but not overpowering; a little Pecorino or Parmigiano-Reggiano with Gruyère gives a great balance of salt, umami, and melt.
- Potatoes – any baking potato will do. Russets are ideal in the U.S.; King Edward works well in the U.K.
- Crème fraîche – optional but lovely; substitute sour cream or thick yogurt if needed.
- Fresh chives – chopped, for a mild oniony brightness.
- Pecorino Romano and Parmigiano-Reggiano – small amounts add salty, savory depth.
- Gruyère – for a nutty, melty character; Comté is a good substitute.
- Salt & Pepper – to taste.
- Large egg – lightly beaten to help bind the filling and give a crisp, golden top.
How To Make Twice Baked Potatoes
Preheat the oven and scrub the potatoes. Bake them directly on the oven rack at 375°F (190°C) until the skins are golden and crisp and the potatoes give slightly when squeezed—about 1½ to 1¾ hours depending on size.
When the potatoes are cool enough to handle, halve them and scoop the fluffy flesh into a bowl. Mix in crème fraîche (or sour cream/yogurt), grated cheeses, chopped chives, salt, and pepper. Stir in the lightly beaten egg. The egg helps the filling set and develop a nicely browned top.
Spoon the mixture back into the potato skins, place the filled potatoes on a baking tray, and return them to the oven for roughly 18 minutes, or until the tops are lightly browned and slightly crisp. Serve hot with an extra spoonful of crème fraîche if you like.
Short On Time?
If you’re pressed for time, cook the potatoes in the microwave first. Poke them with a fork to vent, microwave for about 10 minutes (time varies by microwave), then finish in the oven as directed to crisp the skins and brown the filling.
Serving Suggestions For Twice Baked Cheese And Chive Potatoes
These potatoes pair beautifully with roasted chicken and a simple green salad for a complete meal. They also work well alongside grilled meats, roasted vegetables, or as a hearty side for a family dinner. They keep in the refrigerator for up to two days in a covered container—reheat in the oven to restore crispness.
If you’re tempted to hide a couple for a late-night snack, I won’t judge—these are excellent warm from the oven or reheated the next day.
Other Delicious Recipes
- New York-Style Bagels Recipe
- Crème Brûlée Recipe
- Chocolate Brownies Recipe
- Perfect Blueberry Muffins
- Lemon and Herb Roasted Chicken
Twice Baked Potatoes With Cheese and Chives
These twice baked potatoes are very versatile. If you don’t have crème fraîche, use sour cream or thick yogurt and add a little butter if needed.
I used about 3½ ounces (100g) of cheese in the filling because I didn’t want the cheese to overpower the potatoes; you can increase this to about 7 ounces (200g) if you prefer. Parmigiano-Reggiano, goat cheese, mozzarella, cheddar, Stilton, or other blue cheeses all work—mix and match to your taste.
If short on time, microwave the potatoes for about 10 minutes (poke with a fork first), then finish them in the oven to brown the tops.
15 minutes
2 hours
15 minutes
2 hours 30 minutes
Ingredients
- 5 baking potatoes, scrubbed clean
- ¼ cup / 60g crème fraîche
- Handful of chopped chives (about ¼ cup / 4 tablespoons)
- 1.75 oz / 50g Pecorino Romano
- 0.9 oz / 25g Parmigiano-Reggiano
- 0.9 oz / 25g Gruyère
- Salt & Pepper, to taste
- 1 egg, slightly beaten
Instructions
- Preheat the oven to 375°F / 190°C / Gas Mark 5.
- Place the potatoes on a sheet of aluminum foil on the oven rack. Bake for 1½–1¾ hours until the skins are golden and crisp and the potatoes yield slightly when squeezed.
- Remove the potatoes, split each in half, and scoop the flesh into a large bowl. Add crème fraîche, chives, and grated cheeses. Season with salt and pepper, then stir in the beaten egg.
- Spoon the potato mixture back into the skins. Bake on a tray about 18 minutes, until the tops are lightly browned and slightly crisp.
- Serve with extra crème fraîche and a final sprinkle of salt and pepper if desired.
Notes
- Best baking potatoes: russet in the USA, King Edward in the UK.
- Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat in the oven to restore texture.
Inspired by Sophie Dahl.
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 157
Total Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 36mg
Sodium: 193mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
Protein: 6g