Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked potatoes halved and stuffed with creamy cheddar cheese and fresh chives for a comforting side dish. This american-inspired quick meals ready in about 90 minutes pairs medium russet potatoes, shredded sharp cheddar cheese, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 American cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Scrub 4 medium russet potatoes, dry, prick each with a fork, rub with 1 tbsp olive oil and 1/2 tsp salt, and bake directly on the oven rack for 50-60 minutes until skins are crisp and insides tender.
  2. Step 2: Remove potatoes and let cool slightly. Cut each potato in half lengthwise. Scoop out the flesh carefully into a bowl, leaving about 1/4-inch shell intact.
  3. Step 3: To the potato flesh, add 3 tbsp unsalted butter, 1/4 cup whole milk, 1 tsp salt, 1/2 tsp black pepper, 1 cup shredded sharp cheddar cheese, and 2 tbsp chopped fresh chives. Mash until creamy and combined.
  4. Step 4: Spoon the cheesy potato mixture back into the potato skins evenly. Place the stuffed potato halves on a baking sheet and bake at 425°F for another 15 minutes until tops are golden and slightly crispy before serving.

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Frequently asked questions

How long does Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium russet potatoes from drying out.

Can I substitute ingredients in Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Baked Twice-Stuffed Potatoes with Cheddar and Chives?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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