Description
Creamy twice-baked russet potatoes filled with cheddar, sour cream and chives.
Ingredients
Scale
- 6 medium russet potatoes
- 3 tablespoons butter
- 3 tablespoons fresh chives, chopped
- Salt and pepper, to taste
- 3/4 cup milk (or evaporated milk), plus more as needed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chicken bouillon paste
- Olive oil for rubbing (optional)
Instructions
- Wash and dry potatoes, prick skins with a fork or knife, rub with olive oil and season with salt and pepper, then bake at 400 degrees F for about 1 hour or until fork tender; remove from oven and let cool until easy to handle.
- Cut off the top lengthwise of each potato and scoop out the flesh into a mixing bowl, leaving about a 1/4-inch layer of flesh against the skin.
- Add butter, salt and pepper, chives, sour cream, garlic powder, chicken bouillon paste and 3/4 cup milk (add more if needed); mash with a potato masher then beat until smooth, taking care not to overmix.
- Spoon or pipe the filling back into the potato shells, top with shredded cheddar cheese, and bake at 350 degrees F for 15 minutes or until the cheese is bubbly.
- Prep Time: 20 mins
- Cook Time: 1 hr 15 mins