Twice baked chive potatoes

Twice baked chive potatoes

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  • Prep Time


  • Total Time


  • Servings



  • 8

    baking potatoes (8 oz each)

  • 1

    T olive oil

  • 2

    cups half and half

  • 6

    T butter

  • 4

    oz cream cheese at room temperature

  • tsp salt

  • 2

    T chopped fresh chives

  • ¼

    tsp paprika


preheat oven to 400. Pierce potatoes with fork, rub with oil. transfer to baking sheet. bake until tender, 1 hour. cool slightly horizontally cut top 1/3 from each potato. scoop potatoe from skins into bowl, leaving 1/4" thick shells in pot over low heat, combine half and half and butter. heat until butter has melted and mixture is hot. add mixture to potatoe in bowl along with cream cheese and salt. on medium high speed, beat until smooth stir in chives. if desired, transfer potatoe mixture to pastry bag fitted with large star tip. pipe or spoon into potato shells, sprinkle with paprika. transfer to baking sheet. bake until golden, 20 minute


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