Golden, comforting, and irresistible, these cheesy twice baked potatoes are the ultimate side dish! With crispy skins, a creamy, fluffy mashed potato filling, and a melty, cheesy, bubbling top, they’re an easy make-ahead recipe that works well for holidays like Thanksgiving and cozy family dinners.
This twice-baked potatoes recipe has been one of my go-to dishes since forever! It’s easy to prep ahead and always get polished off quickly. Rich, hearty, and full of cheesy goodness, the cheddar twice-baked potatoes are the best side dish, just like my pumpkin mac and cheese and garlicky smashed potatoes!
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Why You'll Love This Recipe
✨ I think these twice baked potatoes are a must-have for any table! The first bake makes the potatoes tender and soft, and the second bake turns them golden and crisp, making them impossible to resist!
✨ Yes, the cheesy baked potatoes may take time (although the oven does most of the work), but trust me, it’s worth every minute. With two kinds of cheese melted into the filling, every bite is creamy, gooey, and so satisfying!
✨These "potato boats" are easy to make ahead. Simply prep them a day in advance, stash them in the fridge, and pop them in the oven before serving.
✨ They are so versatile. You can load them up with everything and anything - bacon bits, sundried tomatoes, shredded broccoli, sauteed mushrooms, pesto...you get the drift!
Recipe Ingredients
Potatoes: Pick starchy potatoes like Russets or Idaho. Choose evenly sized potatoes so they bake at the same time.
Oil: A brush of olive oil (or any neutral vegetable oil you have handy) helps the potato skin crisp up.
Butter: I used melted salted butter. This helps make the filling creamy and gives it that classic “loaded baked potato” flavor.
Milk: To get the filling smooth and fluffy.
Cream cheese is the secret to an ultra-creamy filling. Bring it to room temperature so it mixes easily. Use store-bought or homemade cream cheese.
Cheese: I made cheddar twice baked potatoes. It is the classic choice because I love the sharp flavor and the way it melts. But really, this is your playground! Mix in mozzarella for a stretchier pull, Gruyère for a nutty depth, or even a smoky Gouda. If you’re a cheese lover, try cheddar cheese scones next.
Veggies: I stuck with red bell peppers for the color and spring onions for the fresh bite (use both white and green parts).
Seasoning: I used garlic powder and onion powder. Simple but so flavorful.
Parsley: adds a pop of color and a clean, herby finish that I find delicious!
Please see the recipe card for full information about ingredients and quantities.
Variations
Seasoning: I’ve kept things classic with this twice baked potatoes with cream cheese recipe. But feel free to experiment with spices and blends you enjoy. You can mix sumac, red chili flakes, or even the spicier green chili in the mash.
Herbs like cilantro or dill are wonderful for a fresh, fragrant lift.
Add-ins: I kept these cheesy baked potatoes vegetarian. But you don’t have to. Tiny bacon bits are a good choice, or you can make the twice-baked potatoes with pulled chicken. Try blanched broccoli florets or sweet corn kernels (especially when they’re in season!), or even sautéed mushrooms for a heartier bite.
How To Make Cheesy Twice Baked Potatoes
Step 1: Preheat your oven to 200 °C / 400°F. Line a baking tray with parchment paper. Thoroughly wash, scrub, and dry your potatoes. Prick the potatoes with a fork and lightly rub oil all over them. Bake for 45-60 minutes.
Step 2: Let the potatoes cool for 10-15 minutes. Split each potato horizontally.
Step 3: Scoop out the flesh carefully, leaving about a 1/4-inch border around the skin.
Step 4: In a bowl, mix the scooped-out flesh with butter, warm milk, and cream cheese.
Step 5: Mix in garlic powder, onion powder, salt, and pepper to taste.
Step 6: Then add finely chopped red bell pepper, spring onions, and shredded cheddar cheese. Taste and adjust for seasoning.
Step 7: Fill the potato skin shells with the potato mixture and top with some more grated cheese.
Step 8: Bake for 15 to 20 minutes till the potatoes are bubbly and golden and the cheese has melted. Sprinkle parsley and green onions on top and serve warm.
Top Tips
- For me, the best part about twice baked potato recipe is the potato skin. Crispy and flavorful. So don’t skip oiling them. It stops the jackets from drying out or turning leathery.
- The exact bake time depends on the size of your potatoes. Medium-sized ones (I used 6) usually take about 45 minutes to 1 hour. Don’t overbake, though, or the skins will toughen up.
- To check the potatoes for doneness, select the biggest potato and then insert a sharp knife into the fattest part of it. It should slide in easily.
- Be careful when handling hot potatoes. Cool them until you are comfortable enough to handle them or hold them with a kitchen towel.
- When mixing the scooped-out potato with butter, milk, and cheese, aim for a thick, scoopable mixture. If it feels too stiff or dry, add more warm milk until it’s creamy.
- For a soft, fluffy texture, don't overmix the mashed potato mixture. This will make potatoes gluey.
How To Serve Twice-Baked Potatoes
If you’re thinking what goes with twice baked potatoes, then let me tell you a lot!
It’s the perfect side dish for your holiday spread with grilled chicken or crispy tofu with sweet and sour sauce.
I enjoy pairing them with salads like my avocado egg salad with no mayo, Greek salad with avocado, or smashed chickpea salad.
But honestly? I’d eat these stuffed potatoes as a stand-alone meal too, especially for lunch or a cozy dinner. Or with roasted carrot lentil soup, homemade cornbread, and oven-roasted carrots.
Recipe FAQs
It’s a potato that’s baked not once, but twice. First, you bake the whole potato until the skin is crisp and the inside is tender. Then, you scoop out the fluffy flesh and mix it with creamy, cheesy goodness. Spoon it back into the skins, and then bake till golden, bubbling, and completely tempting.
Yes! They are perfect for making ahead of time. After the first bake and prepping the filling, store in an airtight container in the fridge. When you’re ready to serve, fill the potato skins and pop them in the oven for the second bake.
You can also prep the potatoes with filling and store in the refrigerator for a few hours. Later, just sprinkle with cheese and bake.
Replace butter with olive oil. Use almond milk or oat milk instead of dairy, and use plant-based cheese.
📖 Recipe
Cheesy Twice-Baked Potatoes
Ingredients
- 6 medium-sized Potatoes
- 1.5 tsp Olive oil You can use any vegetable oil you prefer
- 3 tbsp Butter, melted
- 1/2 cup Warm milk You may need more
- 1/2 cup Cream cheese at room temperature
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt & pepper to taste
- 1/2 cup Shredded cheddar cheese
- 2-3 tbsp Red bell pepper, finely diced
- 2-3 tbsp Spring onions, finely chopped
- 1-2 tbsp Shredded cheddar cheese, for topping
- 1 tbsp Parsley, chopped
Instructions
- Preheat your oven to 200 C / 400 F. Line a baking tray with parchment paper.
- Thoroughly wash, scrub, and dry your potatoes. 6 medium-sized Potatoes
- Prick the potatoes with a fork and lightly rub oil all over them.1.5 tsp Olive oil
- Place on the prepared baking tray and bake at 200 C / 400 F for 45 -60 minutes or until cooked through.To check for doneness, insert a sharp knife into the fattest part of a potato. It should slide in easily without any force from your end.
- Let the potatoes cool for 10-15 minutes.
- Split each potato horizontally and scoop out the flesh carefully, leaving about a 1/4-inch border around the skin.
- In a bowl, mix the scooped-out flesh with butter, warm milk, and cream cheese.1/2 cup Warm milk, 1/2 cup Cream cheese, 3 tbsp Butter, melted
- Mix in garlic powder, onion powder, salt, and pepper to taste. 1 tsp Garlic powder, 1 tsp Onion powder, Salt & pepper to taste
- Then add finely chopped red bell pepper, spring onions, and shredded cheddar cheese. Taste and adjust for seasoning.2-3 tbsp Red bell pepper, finely diced, 2-3 tbsp Spring onions, finely chopped,1/2 cup Shredded cheddar cheese
- Mix well till you have a thick, scoopable mixture. If your mixture seems too thick and dry, add more milk.
- Fill the potato skin shells with it and top with some more grated cheese.1-2 tbsp Shredded cheddar cheese, for topping
- Return to the oven and bake at 200 C / 400 F for 15 to 20 minutes till the potatoes are bubbly and golden and the cheese has melted.
- Sprinkle some parsley and green onions. Serve warm. Enjoy!1 tbsp Parsley, chopped
Video
Notes
- For me, the best part about twice baked potato recipe is the potato skin. Crispy and flavorful. So don’t skip oiling them. It stops the jackets from drying out or turning leathery.
- The exact bake time depends on the size of your potatoes. Medium-sized ones (I used 6) usually take about 45 minutes to 1 hour. Don’t overbake, though, or the skins will toughen up.
- To check the potatoes for doneness, select the biggest potato and then insert a sharp knife into the fattest part of it. It should slide in easily.
- Be careful when handling hot potatoes. Cool them until you are comfortable enough to handle them or hold them with a kitchen towel.
- When mixing the scooped-out potato with butter, milk, and cheese, aim for a thick, scoopable mixture. If it feels too stiff or dry, add more warm milk until it’s creamy.
- For a soft, fluffy texture, don't overmix the mashed potato mixture. This will make potatoes gluey.
Easyfoodsmith says
Salivating over these cheesy twice baked potatoes!
Natasha Minocha says
They are so fun to make! Thank you so much.