Twice-Baked Half Potato with Cheddar and Chives

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

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 (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
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Ingredients

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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.

Frequently asked questions

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

Total time is about 80 minutes (15 min prep + 65 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 Twice-Baked Half Potato 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 large russet potatoes from drying out.

Can I substitute ingredients in Twice-Baked Half Potato 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 Twice-Baked Half Potato 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.

Is Twice-Baked Half Potato with Cheddar and Chives vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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