Cheesy Garlic and Chive Potatoes

2 lbs. baking potatoes or leftover baked potatoes

1 ¼ cups sour cream

¼ cups freshly chopped chives (tbsp. dried chives)

3 cloves garlic, pressed

2 tbsp. grated onion

1 ¼ tsp kosher salt

¼ tsp freshly cracked black pepper

1 ¼ cups grated sharp cheddar cheese, divided

1 ¼ cups grated Swiss or Gruyere cheese, divided

Cook potatoes a day ahead. Preheat oven to 425 F. Wash potatoes, with skins on, under cold water. Pat dry. Pierce each potato a few times with a knife and then place directly on the oven rack. Bake about 1 hour or until you can easily pierce the potatoes with a knife all the way through. Remove from oven and cool completely. Cover potatoes with plastic wrap and refrigerate until ready to use.
When preparing the potatoes the next day, preheat oven to 350 F. Using a large-hole box grater, grate potatoes with skins on. Some of the skin will naturally peel off and you can discard it. Combine sour cream, chives, garlic, onion, salt and pepper in a large mixing bowl. Add potatoes and gently toss to combine. Add 1 cup cheddar cheese and 1 cup Swiss or Gruyere cheese and fold in to combine. Place mixture in a 1 ½ quart baking dish, or an 8x8 inch baking dish. Sprinkle remaining cheese on top. Sprinkle a few extra chives on top, if desired. Bake 30-40 minutes until hot and bubbly and lightly browned around the edges. Cool 10 minutes before serving.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 1h