Twice Baked Cheese & Chive Potatoes

An easy and versatile Twice Baked Potatoes Recipe with cheese and chives. It can’t get any better than this.

I know baked potatoes aren’t something that most people would normally rave over, but I can’t find it in myself not to rave over these twice baked potatoes with cheese and chives. I mean, really, who doesn’t like a baked potato? These aren’t your normal twice baked potatoes recipe filled with cheese, salt, pepper, and (dare I say?) a liberal amount of ketchup.

When I last made these twice baked cheese and chive potatoes, they were all part of a simple meal that went with my roasted chicken. We called the chicken, a simple salad, fresh bread, and these gloriously sophisticated baked potatoes, dinner.

Although I did mention that they are a bit revved-up from your normal twice baked potatoes recipe, I am not stressing that these are entirely sophisticated because in all actuality, my version tastes almost like those ruffled potato chips with cheddar and sour cream that you are secretly obsessed with (okay, maybe it’s just me).

I grew up eating twice baked potatoes; we never had them the same way twice, and because of that, I’m sure that I can sit here and list hundreds of ways to serve twice baked potatoes, but honestly- I feel that these are my favorite way to have them.

Twice Baked Potatoes Ingredients

The versatility of these twice baked cheese and chive potatoes is incredible. Though I do use a few fancy ingredients in here that some people won’t have on hand, there is a more approachable and easy-to-find option available. In terms of cheese– I used what I had on hand. I didn’t want the cheeses to be too over-powering, so I used a small amount of each, but feel free to add more and use whatever combination of cheese you like! Parmigiano-Reggiano, Goats’ Cheese, Mozzarella, Cheddar, Stilton or any blue cheese (maybe use Rosemary or an other herb, instead?)… These are just a handful of types that would work well here.

• Potatoes– the basis of this recipe. Most baking potatoes work well here. Russet potatoes work well if you’re in the United States. If you’re in the United Kingdom, King Edward potatoes work great.
• Crème Fraîche– this is a little splurgy of an ingredient; if you don’t have it, don’t sweat it. Sour cream works great, a tangy yogurt would even work well too.
• Fresh Chives– fresh is best. You these add a nice oniony flavor to the twice baked potatoes without being too acrid or unpleasant tasting.
• Pecorino Romano Cheese and Parmigiano-Reggiano Cheese– though a small amount, these two Italian cheeses add a delicious salty umami flavor to the potatoes.
• Gruyère Cheese– it’s fancy and smelly, but smells so good! You can substitute this with French Comté cheese.
• Salt & Pepper– nothing special here, just a good amount added to the mix to suit your taste
• Large Eggs– this helps bind everything together and to add some beautiful crispness and colors to the twice baked potatoes with cheese and chives.

How To Make Twice Baked Potatoes

Potatoes are scrubbed and washed, then thrown directly on the oven rack to bake at 375 degrees fahrenheit for about an hour and a half until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.

Once the spuds are out of the oven, they are immediately split in half, and the fluffy flesh is scooped from each of the halves into a large bowl. In the bowl, a huge dollop of crème fraîche is added to the potatoes along with a snowfall of freshly grated Parmesan, Pecorino Romano, and Gruyère cheeses, sea salt and pepper, and a good handful of chopped chives. A lightly beaten egg is mixed in, which will help transform the pale verde-freckled mixture into a beautifully tanned and crisp filling, while they are in the oven.

The potato skins are then stuffed with the fluffy cheese and potato mixture, and is bunged back in the oven until the twice baked potatoes are faintly blushing with bronze and the filling is slightly crispy.

Short On Time?

Whether you are short on patience or time, you can make this recipe by skipping the first bake. You can “bake” the potatoes in the microwave. Depending on your microwave, around ten minutes will do. Be sure to poke them with the tines of a fork- you don’t want exploding potatoes, then finish them off in the oven as per the recipe.

Serving Suggestions For Twice Baked Cheese And Chive Potatoes

These Twice Baked Cheese and Chive Potatoes are heavenly served with roasted chicken and a simple green salad. If you’re making a roasted chicken and these potatoes, both things will be done around the same time, which I find to be quite convenient.

If no one’s in the kitchen, I’d hide a couple of these Twice Baked Cheese and Chive Potatoes for midnight snacking because they definitely will not stand a chance at the kitchen table. Thank me later.

Other Delicious Recipes

• New York-Style Bagels Recipe
• Crème Brûlée Recipe
• Chocolate Brownies Recipe
• Perfect Blueberry Muffins
• Lemon and Herb Roasted Chicken

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Yield: Makes 10 Halves

Twice Baked Potatoes With Cheese and Chives

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These twice baked potatoes are very versatile. If you don’t have crème fraîche, simply use sour cream, instead; I suspect yogurt might work well, too. Just add a couple tablespoons or so of butter if you’re using either sour cream or yogurt.

I added around 3 ½ ounces (100g) of cheese to the potato filling; I didn’t want the cheeses to be too over-powering, but feel free to add up to 7 ounces (200g) of whatever cheese(s) you decide to use. Parmigiano-Reggiano, Goats’ Cheese, Mozzarella, Cheddar, Stilton / any blue cheese (maybe use Rosemary or an other herb, instead?) are just a handful of types that would work well. The possibilities are endless.

If you’re short on patience or time, you can “bake” the potatoes in the microwave. About 10 minutes will do. Be sure to poke the potatoes with the tines of a fork- you don’t want exploding potatoes, then finish them off in the oven as directed in the recipe.

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 15 minutes

Total Time 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
• .9 oz/ 25g Parmigiano-Reggiano
• .9 oz/ 25g Gruyère
• Salt & Pepper, to taste
• 1 egg, slightly beaten

Instructions

1. Preheat the oven to 375F/ 190C/ Gas Mark 5.
2. Place the potatoes directly on a sheet of aluminum foil directly on the wire rack of the oven. Bake for 1 ½ - 1 ¾ hours until the skins are golden brown and crisp on the outside, and they give a little when they are gently squeezed.
3. Take the spuds out of the oven, and using a clean tea towel, split each in half. Scoop the fluffy flesh into a large bowl. Dollop in the crème fraîche, chives, and cheese. Season with salt & pepper to taste, then stir in the beaten egg.
4. Spoon the potato mixture back into the skins. Put on a baking tray in the oven for about 18 minutes, or until the herb-freckled mixture is beautifully tanned and slightly crisp on top.
5. Serve with dollops of crème fraîche, salt & pepper.

Notes

• The best baking potatoes for this twice baked potatoes recipe are russet potatoes (in the USA) and King Edward Potatoes (in the UK).
• Will keep for up to 2 days in the refrigerator in a covered container.

Inspired by Sophie Dahl

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 157Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 193mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 6g