Creamy, comforting, and packed with bright chive flavor, these Sour Cream & Chive Baked Potatoes are the kind of side dish that steals the show. Fluffy baked potato flesh is whipped with tangy sour cream, fresh chives, and a touch of butter for a silky bite that pairs with almost anything. Fun fact: potatoes were first cultivated over 7,000 years ago in the Andes, and they’ve been making dinner cozy ever since. If you love simple, homey recipes that everyone asks for seconds, this one fits the bill.
This recipe is special because it’s easy to prep, forgiving for beginners, and family-friendly. It’s quicker and less fussy than some twice-baked versions but just as satisfying. For more oven-friendly comfort dishes, check out this helpful recipe page with tips and variations. Ready to make something warm and delicious? Let’s get cooking!
What is Sour Cream & Chive Baked Potatoes?
Sour Cream & Chive Baked Potatoes are exactly what they sound like: baked potatoes filled with a rich, tangy mixture of sour cream and fresh chives. How did they get so charmingly honest a name? Maybe someone shouted out the ingredients mid-bite and the rest is culinary history. After all, who needs a fancy title when the food speaks for itself? As the old adage goes, “the way to a man’s heart is through his stomach.” Try these on a chilly night and you’ll see why that saying sticks. Grab your apron and give them a whirl — you might just make them nightly.
Why You’ll Love This
- Creamy comfort: The main highlight is the luscious, velvety filling — sour cream and butter make the potato innards melt-in-your-mouth while chives add a fresh, oniony lift.
- Budget-friendly: Potatoes are inexpensive and filling, so this recipe stretches a few ingredients into a crowd-pleasing side that won’t break the bank.
- Flavorful toppings: Optional cheddar and a sprinkle of paprika add color, savory bite, and a slightly crispy top when returned to the oven.
If you’re a fan of baked dishes that pair beautifully with proteins, this is a reliable go-to. It’s softer and creamier than simple roasted potatoes, and a great companion to mains like oven-baked chicken dishes with creamy sauces. Make a batch and watch everyone dig in.
How to Make
Quick Overview
This recipe is straightforward: bake potatoes until tender, scoop and mash the insides with sour cream and chives, refill the skins, and finish under the oven for a warm, slightly crispy top. The texture is a lovely contrast of tender skin and cloudlike filling, with a bright chive note. Prep time is about 10–15 minutes, baking time about 1 hour, and finishing about 15–20 minutes — roughly 1 hour 30 minutes total. If you’re preparing sides and mains together, these fit easily into a busy oven schedule and pair well with richer dishes like creamy seafood or meatball recipes.
Ingredients
4 large baking potatoes — scrubbed and dry, about 10–12 ounces each
1 cup sour cream — full-fat for best creaminess
1/4 cup chives — finely chopped
2 tablespoons butter — softened, room temperature
Salt and pepper to taste — start with 1/2 teaspoon salt and 1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese — optional, sharp or mild, shredded
Paprika for garnish — optional, a light sprinkle
Directions
- Preheat your oven to 400°F (200°C). Allow the oven to fully reach temperature before baking.
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a towel.
- Pierce each potato several times with a fork to allow steam to escape while baking; this prevents bursting.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, or until tender when poked with a fork. Rotate once halfway through for even cooking.
- Once cool enough to handle, slice each potato lengthwise and scoop out the insides into a bowl, leaving a thin shell about 1/4 inch thick so the skins hold shape.
- Add sour cream, chives, butter, salt, and pepper to the potato insides. Mash everything together until smooth and well combined; a fork or potato masher works fine. Taste and adjust seasoning.
- For extra flavor, stir in shredded cheddar cheese if desired — this makes the filling richer and meltier.
- Spoon the mashed mixture back into the potato skins. Sprinkle with paprika if using for color and a hint of smoky flavor.
- Return to the oven and bake for an additional 15-20 minutes until heated through and slightly crispy on top. If you added cheese, it should be melted and lightly browned.
- Serve hot and enjoy!
What to Serve With
- Grilled or roasted chicken, pork chops, or steak for a classic protein pairing.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Steamed green beans or roasted Brussels sprouts for texture contrast.
- A bowl of tomato soup for a cozy vegetarian combo.
- Drinks: a light white wine, iced tea, or sparkling water with lemon.
Top Tips for Perfecting
- Choose the right potatoes: Russets or Idaho baking potatoes have fluffy interiors ideal for mashing.
- Don’t over-scoop: Leave a thin shell so skins stay sturdy and presentable.
- Room temperature butter gives a silkier mash; cold butter will cool the potato and make mashing harder.
- Make-ahead tip: Bake potatoes earlier in the day, store cooled, then finish stuffing and reheating before dinner.
- Avoid watery filling: If your sour cream is very thin, drain a little or use Greek yogurt for a thicker texture.
- Crispier top: After refilling, broil for 1–2 minutes at the end (watch closely) to brown the tops.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Whole stuffed potatoes keep best if chilled within two hours of serving.
- Freezing: You can freeze the mashed filling separately for up to 2 months; transfer to thawed and baked potato shells and reheat. Whole stuffed potatoes are less ideal for freezing due to texture changes.
- Reheating: Warm in a 350°F (175°C) oven for 15–20 minutes until heated through to maintain texture. Microwave briefly for individual servings, then finish under the broiler for a minute to crisp the top.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes. Greek yogurt is a great substitute that keeps the tang and adds protein; use full-fat for similar creaminess.
How do I make these ahead for a party?
Bake the potatoes earlier, scoop and mix the filling, then store separately in the fridge. Refill and bake 15–20 minutes before serving.
Can I add bacon or other mix-ins?
Absolutely. Crispy bacon, sautéed mushrooms, or chopped scallions are tasty additions — fold them into the filling before refilling the skins.
Are these potatoes suitable for vegetarians?
Yes, as written they are vegetarian. Use plant-based butter and cheese to make them vegan-friendly, and swap sour cream for a non-dairy alternative.
What if my potatoes aren’t soft after an hour?
Ovens vary. If still firm, continue baking in 10-minute increments until a fork slides in easily. Larger potatoes may need extra time.
Conclusion
Warm, creamy, and endlessly comforting, these Sour Cream & Chive Baked Potatoes are a simple way to elevate any meal. They’re forgiving to make, budget-friendly, and beloved by kids and adults alike — a perfect weeknight or holiday side. If you’d like a slightly different take or extra serving inspiration, this Sour Cream & Chive Baked Potato – STOCKPILING MOMS™ resource has helpful tips and variations. Give this recipe a try, share it with family, and enjoy the smiles it brings at the table.
Sour Cream & Chive Baked Potatoes
Equipment
- Oven
- Mixing Bowl
- Fork
- Potato Masher
Ingredients
Ingredients
- 4 large Baking Potatoes Scrubbed and dry, about 10–12 ounces each
- 1 cup Sour Cream Full-fat for best creaminess
- 1/4 cup Chives Finely chopped
- 2 tablespoons Butter Softened, room temperature
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black Pepper To taste
- 1/2 cup Shredded Cheddar Cheese Optional, sharp or mild, shredded
- Paprika For garnish, optional
Instructions
- Preheat your oven to 400°F (200°C). Allow the oven to fully reach temperature before baking.
- Wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a towel.
- Pierce each potato several times with a fork to allow steam to escape while baking; this prevents bursting.
- Place the potatoes directly on the middle oven rack and bake for about 1 hour, or until tender when poked with a fork. Rotate once halfway through for even cooking.
- Once cool enough to handle, slice each potato lengthwise and scoop out the insides into a bowl, leaving a thin shell about 1/4 inch thick so the skins hold shape.
- Add sour cream, chives, butter, salt, and pepper to the potato insides. Mash everything together until smooth and well combined; a fork or potato masher works fine. Taste and adjust seasoning.
- For extra flavor, stir in shredded cheddar cheese if desired — this makes the filling richer and meltier.
- Spoon the mashed mixture back into the potato skins. Sprinkle with paprika if using for color and a hint of smoky flavor.
- Return to the oven and bake for an additional 15-20 minutes until heated through and slightly crispy on top. If you added cheese, it should be melted and lightly browned.
- Serve hot and enjoy!