Twice-Baked Half Potato with Cheddar and Chives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting twice-baked potato dish featuring a creamy filling made from the potato's half interior mixed with sharp cheddar and fresh chives. This American-inspired comfort-food recipe (vegetarian), ready in about 80 minutes, pairs large russet potatoes, sharp cheddar cheese, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 65 min Serves 4 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pierce 2 large russet potatoes with a fork several times and bake directly on the oven rack for 50 minutes until skins are crisp and a knife inserts easily.
  2. Step 2: Remove potatoes from oven and let cool slightly. Slice each potato in half lengthwise, then carefully scoop out the flesh from 4 halves, leaving about 1/4-inch shell intact.
  3. Step 3: In a bowl, mash the scooped-out potato flesh with 3 tbsp unsalted butter, 1/4 cup half and half cream, 1 tsp salt, and 1/2 tsp black pepper until smooth.
  4. Step 4: Stir in 1 cup shredded sharp cheddar cheese and 2 tbsp chopped fresh chives into the mashed potato mixture until evenly combined.
  5. Step 5: Spoon the potato-cheese mixture back into the potato shells, dividing evenly. Place filled halves on a baking sheet.
  6. Step 6: Bake at 400°F for an additional 15 minutes until tops are golden and cheese is melted and bubbly.
  7. Step 7: Serve warm, garnished with extra chopped chives if desired.

Related recipes