Sour Cream and Chive Twice Baked Potato

by: Chef Ed Richardson

Compatible Wolf Appliances:

Prep Time
Cook Time




  • 4 russet potatoes
  • 1/2 cup sour cream
  • 1 stick butter
  • 1 clove grated garlic
  • 4 ounces cream
  • 1/2 cup chives
  • 2 egg yokes
  • 1 cup grated parmesan
  • 1 pack dried potatoes (easy microwave potatoes)
  • salt and pepper


Poke the potatoes with a fork. Cook the potatoes in the Wolf Speed Oven on Gourmet Mode, number 5, and Baked Potato. Pierce each potato three times per side and place around the perimeter of the turntable. After cooking, remove from the microwave, wrap in aluminum foil, and let stand for 5–10 minutes.

While potatoes are cooking, in a saucepan melt butter and cream.

Once the potatoes are done and rested, cut them in half long ways and scoop the middle of the potatoes out into a mixing bowl.

To prepare the filling, dice the potatoes with a food mill and add to the bowl. Add sour cream, chives, and egg to the mixture and mix well. Slowly add the cream, butter, and sour cream and combine. Stir in the egg yolks and potato pearls. If the consistency seems too thin, add more dried potatoes to thicken.

Put the mixture into a piping bag. Pipe or fill potatoes with filling and top with parmesan cheese.

Place back in the Wolf Speed Oven on Broil Mode for 10 minutes to reheat and brown the top of the baked potatoes.