Crispy-skinned russet potatoes are baked, hollowed out, and filled with a creamy mashed mixture enhanced with sharp cheddar cheese. They’re then baked again to golden perfection and garnished with fresh parsley, offering a deliciously rich and satisfying side dish that pairs beautifully with almost any main course.
Why You’ll Love This Recipe
Twice baked potatoes are a timeless comfort food that combines the crispiness of a baked potato with the creamy richness of mashed potatoes. The sharp cheddar adds a bold, savory flavor, while the second bake gives a perfectly golden, cheesy top. They’re easy to prepare ahead of time, crowd-pleasing, and can be served for both casual dinners and festive gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Directions
- Preheat oven to 400°F (200°C). Scrub the potatoes clean and pat dry.
- Rub each potato with olive oil and place directly on the oven rack. Bake for 45–50 minutes until the skins are crispy and the potatoes are tender.
- Remove from the oven and allow to cool slightly. Slice each potato in half lengthwise.
- Carefully scoop out the insides, leaving a thin layer of potato along the skin to maintain structure.
- Place the scooped-out potato into a mixing bowl. Add sour cream, milk, butter, and shredded cheddar cheese. Mash until creamy and smooth. Season with salt and pepper to taste.
- Spoon the mashed mixture back into the potato skins. Top each with a little extra cheddar cheese.
- Arrange the filled potatoes on a baking sheet and return to the oven. Bake for 15–20 minutes until the tops are golden and bubbly.
- Garnish with chopped fresh parsley and serve hot.
Servings and timing
This recipe yields 8 potato halves (4 servings).
Prep time: 15 minutes
Cook time: 65 minutes
Total time: 1 hour 20 minutes
Variations
- Add-ins: Mix in crumbled bacon, chives, or caramelized onions for extra flavor.
- Cheese options: Substitute sharp cheddar with Monterey Jack, Gruyère, or a blend of cheeses.
- Spicy twist: Add a pinch of cayenne pepper or diced jalapeños for heat.
- Vegetarian boost: Stir in steamed broccoli or spinach for added nutrients.
- Loaded style: Top with sour cream, green onions, and more cheese just before serving.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes until heated through. For faster reheating, microwave on medium heat in 30-second intervals, though this may soften the crispy skin.
FAQs
Can I prepare these in advance?
Yes, assemble the potatoes ahead of time and store in the refrigerator. Bake the second time just before serving.
Can I freeze twice baked potatoes?
Yes. Wrap them individually in foil or plastic wrap and freeze. Reheat directly from frozen in a 375°F (190°C) oven for 25–30 minutes.
How do I prevent the skins from tearing?
Scoop gently and leave a thin layer of potato inside the skin to maintain structure and prevent tearing.
What kind of potatoes are best?
Russet potatoes are ideal due to their sturdy skins and fluffy interior, which mash smoothly.
Can I make these dairy-free?
Yes, use dairy-free butter, sour cream, and cheese substitutes. The texture may vary slightly but will still be flavorful.
How do I get extra crispy skins?
Rub the potatoes with olive oil and bake them directly on the oven rack during the first bake to maximize crispiness.
Can I use a different cheese?
Absolutely. Try gouda, mozzarella, blue cheese, or even a spicy pepper jack for variation.
Are these gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free, but always double-check product labels.
What can I serve with twice baked potatoes?
They pair well with steak, roasted chicken, grilled fish, or a hearty salad.
Can I microwave the potatoes instead of baking?
You can microwave them for the first cooking step to save time, but baking yields a better texture for the skin.
Conclusion
Twice Baked Cheddar Potatoes are a warm, satisfying side that brings together crisp exteriors and creamy, cheesy centers. Whether served at a family dinner or as part of a festive spread, they deliver comfort and flavor in every bite. Easy to prepare and endlessly customizable, this dish is a must-have in your recipe collection.
Print
Twice Baked Cheddar Potatoes
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy russet potato skins filled with a rich, creamy mashed filling of cheddar, sour cream, and butter, then baked again for golden, cheesy perfection.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese (plus extra for topping)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Scrub potatoes clean and pat dry.
- Rub potatoes with olive oil and place directly on oven rack. Bake for 45–50 minutes until tender.
- Remove from oven and let cool slightly. Slice each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer inside the skin.
- In a bowl, mash the scooped potato with sour cream, milk, butter, and shredded cheddar. Season with salt and pepper to taste.
- Spoon the mashed filling back into the potato skins. Top each with a little more cheddar.
- Place on a baking sheet and return to the oven. Bake for an additional 15–20 minutes, or until tops are golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, mix in chopped green onions or cooked bacon bits.
- Use a mix of cheddar and mozzarella for a gooier cheese blend.
- Leftovers can be reheated in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 potato half (2 halves per serving)
- Calories: 320
- Sugar: 2g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg
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