An easy, versatile Twice Baked Potatoes recipe with cheese and chives—comforting, flavorful, and simple to prepare.
Baked potatoes might seem humble, but these twice-baked potatoes with cheese and chives are genuinely worth celebrating. They elevate a classic by adding a rich, creamy filling with a mix of cheeses and fresh chives for brightness. They work equally well as a weeknight side, a centerpiece for a casual dinner, or a standout at a gathering.
When I last served these, they accompanied a simple roasted chicken, a crisp green salad, and fresh bread—together they made a complete, satisfying meal. The potato filling has a familiar cheddar-and-sour-cream vibe, but with more depth from a blend of Italian and Alpine cheeses and the fresh lift of chives.
There are endless ways to vary twice-baked potatoes, but this combination of crème fraîche (or sour cream), a few complementary cheeses, and chives is one of my favorites. It’s rich without being overwhelming and easy to adapt to what you have on hand.
Twice Baked Potatoes Ingredients
This recipe is forgiving and flexible. Use cheeses and herbs you like—small amounts combine to give depth without overpowering the potato. If you don’t have crème fraîche, substitute sour cream or a tangy yogurt; add a tablespoon or two of butter if using yogurt or sour cream for extra richness.
- Potatoes – baking potatoes are best. Russets work well in the U.S.; King Edward is a good choice in the U.K.
- Crème Fraîche – a touch of creaminess; sour cream or plain tangy yogurt can be used instead.
- Fresh Chives – chopped, for a mild oniony flavor that complements the cheese.
- Pecorino Romano and Parmigiano-Reggiano – small amounts add salty, savory umami.
- Gruyère – adds nutty, melty richness; Comté is an appropriate substitute.
- Salt & Pepper – season to taste.
- Large Egg – helps bind the filling and gives the tops a golden, slightly crisp finish.
How To Make Twice Baked Potatoes
Preheat the oven to 375°F (190°C). Scrub the potatoes, pierce a few times with a fork, and place them directly on the oven rack or on a sheet of foil on the rack. Bake for about 1½ to 1¾ hours until the skins are crisp and the potatoes yield slightly when squeezed.
Remove the potatoes and split each in half. Scoop the fluffy flesh into a large bowl. Add crème fraîche (or sour cream), grated Pecorino Romano, Parmigiano-Reggiano, and Gruyère, a good handful of chopped chives, and salt and pepper. Stir in a lightly beaten egg to bind the mixture.
Spoon the mixture back into the potato skins, mounding slightly. Return the stuffed potatoes to the oven on a baking tray and bake for about 18 minutes, until the tops are lightly browned and slightly crisp.
Short On Time?
If you need to speed things up, microwave the potatoes first. Poke them with a fork to vent, microwave on high for about 10 minutes (time varies by microwave), then finish in the oven to crisp the skins and brown the filling.
Serving Suggestions For Twice Baked Cheese And Chive Potatoes
These twice-baked potatoes pair beautifully with roasted chicken and a simple green salad, but they also work with grilled meats, fish, or as part of a buffet. They can be prepared ahead and reheated—store covered in the refrigerator for up to two days.
They’re irresistible warm from the oven, and perfectly suitable for a midnight snack if you need one. The combination of creamy potato, melted cheese, and fresh chives is hard to resist.
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 plain yogurt and add a little butter if desired. About 100g (3½ oz) of cheese gives a balanced flavor; increase up to 200g (7 oz) if you prefer a cheesier result.
If you’re short on time, microwave the potatoes for about 10 minutes (pierce them first), then finish in the oven to crisp the skins and 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 foil or directly on the oven rack. Bake 1½–1¾ hours until skins are crisp and potatoes give slightly when squeezed.
- Remove and split each potato in half. Scoop the flesh into a bowl. Add crème fraîche, chives, and the cheeses. Season with salt and pepper, then stir in the beaten egg.
- Spoon the mixture back into the skins and place on a baking tray. Bake about 18 minutes until the tops are golden and slightly crisp.
- Serve warm with extra crème fraîche and a sprinkle of chives if desired.
Notes
- Best baking potatoes: russet (USA) or King Edward (UK).
- Store leftovers in a covered container in the refrigerator for up to 2 days.
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