Few side dishes deliver comfort and crowd‑pleasing appeal like Cheddar‑Chive Twice‑Baked Potatoes. As an American food writer obsessed with perfect textures, I’ve refined this classic into a foolproof routine: crispy skins, extra‑fluffy interiors whipped with cream cheese and sharp cheddar, and a final bake that creates a golden top. They pair beautifully with steak, roasted chicken, or stand alone as a vegetarian entrée with a simple salad.

Ingredients

• 4 large russet potatoes

• 2 Tbsp olive oil

• Salt and pepper

• 4 oz cream cheese, softened

• ½ cup sour cream

• 1 cup shredded sharp cheddar

• 2 Tbsp unsalted butter

• 3 Tbsp chopped fresh chives, plus more for garnish

• ¼ cup milk (or more as needed)

Step‑by‑Step Process

1. Bake Potatoes
   Preheat oven to 400 °F (200 °C). Rub potatoes with oil, season with salt. Bake directly on rack 1 hour until skins are crisp and interiors tender.

2. Scoop & Mash
   Halve potatoes lengthwise; scoop flesh into a bowl, leaving a ¼‑inch shell. Mash with cream cheese, sour cream, butter, half the cheddar, chives, and milk until fluffy. Season with salt and pepper.

3. Fill & Top
   Pipe or spoon mash back into skins. Sprinkle remaining cheddar on top.

4. Second Bake
   Return to oven 15 minutes until cheese melts and edges turn golden.

5. Garnish & Serve
   Sprinkle extra chives and a pat of butter. Serve hot.

Why It Works

• Double Bake: Intensifies flavor and ensures crispy skins.

• Cream Cheese Addition: Yields super‑silky, rich filling.

• Chives & Cheddar: Classic combo for bright aroma and sharp taste.

These Cheddar‑Chive Twice‑Baked Potatoes elevate any meal and are simple enough to batch‑prepare for gatherings or weeknight dinners.