Loaded Twice-Baked Potatoes With Cream Cheese and Chives (2024)

FAQs

Are chives or green onions better for baked potatoes? ›

Green onions and are longer, skinnier, and more tender, which makes them cook very quickly. Raw chives have a milder taste, and since they taste good raw and cook quickly, chives are more often used as garnishes—like on a baked potato.

Cook's Note. I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good!

The likely cause of runny potatoes is too much liquid. This can happen if you use small(ish) potatoes.

People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.

Yes, you can substitute chives for green onions. But bear in mind that chives have a milder flavor profile, so you may need to add more to the dish to achieve a comparable potency of onion flavor. Because chives are more delicate than green onions, limit their exposure to high heat and add toward the end of cooking.

Serving Suggestions

Twice baked potatoes are the perfect side dish to almost any meal and they are always a hit during the holidays. You will often find them on the menu at Easter and Christmas time. You can serve them along side ham, chicken, fish, steak, soup, or salad! The options are endless.

The skins of twice-baked potatoes can absolutely be eaten. They are salted and crispy and are absolutely excellent to eat. In addition, there is quite a bit of nutrient in the potato skins.

Incorporating Potatoes into a Healthy Diet

Double cooking potatoes can improve the absorption of starch-based carbohydrates, encourage SCFA production, and promote gut health and weight loss. So next time you're cooking up a batch of potatoes, consider giving them a double cook for maximum nutritional benefit.

They are gummy because they were either overbaked, under-baked, or wrapped while baking. To make fluffy twice-baked potatoes, you need to start by baking the potatoes perfectly the first time because when you return them to the oven for the second time, it is only for 10-13 minutes.

Can I bake potatoes ahead of time and reheat? ›

Cool baked potatoes completely, place them in an airtight container or resealable plastic bag and refrigerate them. The USDA says they can be safely refrigerated for 3 to 4 days. Like all foods that have been cooked and cooled, potatoes should be reheated to at least 165 degrees F.

You want to be able to eat your potato without worrying if you are going to get food poisoning or botulism. Here's how you can ensure that your baked potatoes are safe to eat. DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Bake, but do not overcook the potatoes (as the base will turn dark brown) to an internal temperature of 185°F and then let cool to handle.

Chive replacements include their cousins: onions, shallots and garlic. Since chives have a delicate flavor, start slow with replacements. you can always add more later. Green onions, aka scallions, are the best substitute for chives.

Since chives have a milder flavor, they're perfect to add to soups, dips, mashed or baked potatoes, fish, seafood dishes and omelets. Heat destroys their delicate flavor, so add chives to dishes at the last minute. To maximize their taste, thinly slice, chop or snip with kitchen shears before using.

Both chives and green onion have a similar enough flavor that in a pinch, you can substitute one for another.