how to make CHEDDAR CHIVE TWICE BAKED POTATOES

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories without sacrificing flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking and adds flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie alternative that still adds moisture.

Preheat the oven to 400°F (200°C).

Wash the russet potatoes thoroughly and dry them off.

Poke holes in the potatoes with a fork all around.

Coat the potatoes lightly with olive oil and season with salt.

Bake the potatoes in the oven for about 1 hour, until tender.

Check the potatoes by puncturing them with a knife to ensure there's no resistance.

Let the potatoes cool slightly after baking.

Chop 1/4 cup of chives, reserving some for garnish.

Dice the butter into smaller pieces for easier mixing.

Scoop out the insides of the potatoes into a bowl, reserving the skins.

Add the butter, about 1/2 cup of heavy cream, a pinch of salt, and the chopped chives to the bowl with the potato insides.

Mix until combined, noting that the cheese may not fully melt right away.

Transfer the mixture into a piping bag or a ziplock bag with the corner snipped off.

Pipe the potato mixture back into the potato skins, mounding it slightly on top.

Sprinkle additional cheddar cheese on top of the filled potatoes.

Bake the stuffed potatoes in the oven at 425°F (220°C) for 15 minutes until the tops are browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens