Twice-Baked Potatoes with Cheddar and Chives

Twice-Baked Potatoes with Cheddar and Chives
Photo by Scott Phillips


  • 2 oz. (4 Tbs.) unsalted butter, softened
  • 1 Tbs. canola oil
  • 4 oz. coarsely grated sharp or extra-sharp Cheddar (1-½ cups)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. thinly sliced fresh chives
  • 4 large russet potatoes (10 to 12 oz. each), scrubbed, pierced 5 or 6 times with a fork
  • ¼ cup sour cream

Position a rack in the center of the oven and heat the oven to 400°F. Place the potatoes directly on the oven rack and bake until tender when pierced with a fork, about 1 hour 10 minutes. Transfer the potatoes to a cutting board and let sit until cool enough to handle, about 10 minutes. Cut a 1/...

View full recipe at Fine Cooking


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