Loaded Twice-Baked Potatoes With Cream Cheese and Chives

Gather the ingredients. The Spruce / Diana Chistruga Preheat the oven to 400 F. Scrub the potatoes well. The Spruce / Diana Chistruga Rub them lightly with olive oil or shortening and pierce them with a fork in 2 or 3 places. The Spruce / Diana Chistruga Place them directly on the rack in the preheated oven and bake them for about 1 hour or until fork-tender. Remove the potatoes to a rack and reduce the oven heat to 375 F. The Spruce / Diana Chistruga When the potatoes are cool enough to handle, split them lengthwise and scoop the potato into a mixing bowl, taking caution to leave the potato skins intact. The Spruce / Diana Chistruga Add the cream cheese, chives, butter, 1/2 cup of Parmesan cheese, and sour cream to the potato in the bowl. Beat this mixture until smooth. Taste and add salt and freshly ground black pepper, to taste. The Spruce / Diana Chistruga Add the egg and beat until smooth. The Spruce / Diana Chistruga Put the empty potato skins on a baking sheet. Carefully fill the skins with the potato mixture and sprinkle with additional cheese, green onions or chives, and paprika, if desired. The Spruce / Diana Chistruga Bake in the oven until the filling is hot and lightly browned, around 20 to 25 minutes. The Spruce / Diana Chistruga Serve hot and enjoy! The Spruce / Diana Chistruga