"The simplicity of this choice might come as a surprise (as would the fact that it's not cheese), but chives' versatility and tastiness are a winning combination. You can add them to loaded seafood baked potatoes or hot potatoes with chili and the flavor still works. Chives are similar to scallions or green onions, but they have a milder taste that makes them more like an herb and less like their pungent relatives in the allium family - which includes onions and garlic."
"Chives are better when left uncooked, so adding them right at the end will ensure you experience their full flavor. A few sprinkles will upgrade the look, but don't be shy about adding great piles of the stuff - they are mild enough not to overpower other toppings. If you want more of a union between potato and topping, start by making a chive compound butter."
Chives bring mild, herb-like flavor and a soft texture that melds into each bite of a baked potato. They provide freshness that balances the hearty, comforting taste of the potato and add visual appeal. Chives pair well with delicate toppings and robust options like seafood or chili because they rarely overpower other ingredients. Best used uncooked as a garnish, chives deliver full flavor when added at the end and can be applied generously. For deeper herb integration, a chive compound butter disperses chive flavor as it melts and grows more pronounced after refrigeration.
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