Parmesan Chive Stuffed Potatoes
Elevate your side dish game with these irresistible Parmesan Chive Stuffed Potatoes! Featuring creamy russet potatoes baked to perfection and filled with a rich mixture of butter, sour cream, and tangy Parmesan cheese, this recipe combines classic comfort food with gourmet flair. Infused with the savory warmth of garlic powder and the fresh, herbaceous flavor of chives, each bite is delightfully satisfying. With a golden, crispy top and a fluffy interior, these twice-baked potatoes are easy to prepare yet impressive enough for dinner parties or holiday gatherings. Perfectly portioned and packed with flavor, they make an excellent side for roasted meats or a hearty main course for vegetarian menus. Try these Parmesan Chive Stuffed Potatoes today for a crowd-pleasing dish that’s as simple as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.75 cup Grated Parmesan cheese
- 3 tablespoons Fresh chives
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then pat them dry.
Lightly coat each potato with olive oil and pierce the skins a few times with a fork to release steam during baking.
Place the potatoes on a baking sheet and bake them for 50-60 minutes or until they are tender and can easily be pierced with a fork.
Remove the potatoes from the oven and let them cool for about 10 minutes, just until they are safe to handle.
Slice each potato lengthwise and carefully scoop out the insides into a mixing bowl, leaving a thin shell to hold the filling.
Add the butter, sour cream, grated Parmesan cheese, garlic powder, salt, and black pepper to the mixing bowl. Mash the potato mixture until smooth and well combined.
Stir in 2 tablespoons of fresh chives, reserving the remaining tablespoon for garnish.
Spoon the mashed potato mixture back into the potato shells, mounding slightly on top.
Place the stuffed potatoes back onto the baking sheet and return to the oven. Bake for an additional 15 minutes, or until the tops are golden and slightly crisp.
Remove the potatoes from the oven and garnish with the remaining chives. Serve warm and enjoy!
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 21.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1018 mg | 78% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6778 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
