Stuffed potatoes are a timeless comfort food, but when you combine creamy cheese and fresh herbs, they become something extraordinary. Enter Cream Cheese and Chive Stuffed Potatoes – a dish that's just as satisfying to make as it is to enjoy. These potatoes are crisp on the outside, luxuriously creamy on the inside, and bursting with savory flavor. Whether you're preparing an elegant side dish, a hearty appetizer, or a satisfying vegetarian option, this recipe has you covered. Let's get cooking!
Ingredients
To make these delectable stuffed potatoes, you'll need:
- 4 large russet potatoes
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup milk
- 2 tbsp unsalted butter
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup finely chopped fresh chives (plus extra for garnish)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Olive oil (for brushing the potato skins)
Instructions
1. Prep the Potatoes
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry with a towel. Prick each potato several times with a fork to allow steam to escape as they bake.
Rub the potato skins with olive oil and sprinkle them with a pinch of salt. Place the potatoes directly on the oven rack or on a baking sheet, and bake for about 50–60 minutes, or until they're fork-tender.
2. Scoop Out the Centers
Once the potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of the potato shell intact. Place the scooped-out potato flesh in a mixing bowl. Arrange the hollowed-out potato skins on a baking sheet.
3. Prepare the Creamy Filling
Mash the potato flesh in the bowl until it’s smooth (a hand mixer or potato masher works well here). Add the cream cheese, sour cream, milk, and butter, and mix until well combined and creamy. Stir in the cheddar cheese, chopped chives, garlic powder, onion powder, and a generous pinch of salt and pepper. Taste the filling and adjust the seasoning if needed.
4. Stuff and Bake
Spoon the creamy potato mixture evenly into the potato shells, packing it in nicely so they're heaping with filling. Sprinkle the tops with a little extra cheddar cheese for a golden finish.
Bake the stuffed potatoes at 400°F (200°C) for another 15–20 minutes, or until the tops are lightly browned and the cheese is bubbling.
5. Garnish and Serve
Once baked, sprinkle the stuffed potatoes with additional chives for a fresh, vibrant touch. Serve them warm, and watch them disappear from the plate!
Tips for Success
- Make Ahead: You can prepare the stuffed potatoes a day in advance. Store them in the fridge, then bake them just before serving.
- Customizations: Experiment with add-ins like crispy bacon bits, diced green onions, or even a dollop of hot sauce for a spicy kick.
- Potato Choice: Russet potatoes work best due to their fluffy texture, but Yukon Golds are a delicious alternative if you prefer a creamier option.
Serving Suggestions
Cream Cheese and Chive Stuffed Potatoes are wonderfully versatile. Serve them alongside roasted chicken or steak for a hearty dinner, pair them with a crisp green salad for a lighter meal, or add them to your next holiday spread as a crowd-pleasing side dish. They’re also excellent as a stand-alone snack when you're craving something indulgent yet comforting.
These stuffed potatoes are warm, creamy, and irresistibly tasty. Grab a fork and dig in – you're in for a treat!
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