Twice-Baked Potatoes With Cream Cheese and Chives

Try this tasty recipe for twice baked potatoes with cheese. The potatoes are baked and then filled with beaten potato, cheese, and seasonings.

Ingredients

• 4 large baking potatoes , such as russets
• 2 teaspoons olive oil
• 3 ounces softened cream cheese
• 1 teaspoon minced fresh or frozen chives
• 3 tablespoons butter
• 0.5 cup grated Parmesan cheese
• 2 tablespoons sour cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, lightly beaten
• Optional : paprika
• Garnish : grated Parmesan cheese and chives

Steps

1. Gather the ingredients. Preheat the oven to 400 F.
2. Scrub the potatoes well.
3. Rub them lightly with olive oil and pierce them with a fork in 2 or 3 places.
4. Place them directly on the rack in the preheated oven and bake them for about 1 hour, or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F.
5. When the potatoes are cool enough to handle, split them lengthwise and scoop the white interior into a mixing bowl, making sure to leave the potato skins intact.
6. Add the cream cheese, chives, butter, 1/2 cup of Parmesan cheese, and sour cream to the potato in the bowl. Beat this mixture until smooth. Taste and add salt and freshly ground black pepper, to taste.
7. Add the egg and beat until smooth.
8. Put the empty potato skins on a baking sheet. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, chives, and paprika, if desired.
9. Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes.
10. Serve hot and enjoy!