Let’s be frank, anything that guarantees to satisfy the carb craving takes time. So, do the cheesy twice-baked potatoes. 2 hours, give or take. The good news is the oven does most of the job in this recipe and they’re more than worth the wait.
Hearty, creamy, and crispy, the potatoes blanketed in melted cheese and veggies are a flavorful pleasure. And garam masala in the filling adds a fabulous oomph! With deliciousness in every bite, they quietly muscle their way into the comfort food category.
How to make cheesy twice-baked potatoes?
- The star of this recipe is the potato skin. Crispy and flavorful, it makes you salivate for more. So, begin by thoroughly washing, scrubbing and drying your potatoes with the skin intact.
- Using a fork to puncture them all around.
- Coat the skin of each potato with a light rubbing of olive oil. The oil is essential because it preserves moisture and checks the skin from turning leathery.
- Bake the potatoes. The precise time will depend on the quantity and size of your potatoes. I baked medium-sized, 8 potatoes, and they took about 45 minutes to 1 hour.
How do you check if potatoes are baked?
Select the biggest potato and then insert a sharp knife into the fattest part of it. It should slide in easily without any force from your end.
Filling the potatoes
- Split each potato horizontally and scoop out the baked starchy flesh carefully, leaving a thin edge all along the skin.
- In a bowl, mix the scooped-out flesh with butter, warm milk, and cheese. I used cream cheese, but grated cheese would work just as well here.
- Stir in the garam masala and salt and pepper to taste and then fold in finely chopped red bell pepper and spring onions (both the green and white parts).
- Mix well till you have a thick, scoopable mixture. If the mixture seems too thick, or dryish, add some more milk.
- Fill the potato skin shells with it and top with some more grated cheese.
- Return to the oven and bake for 15 to 20 minutes till the surface is bubbly and golden. Remember not to over bake, else the skin will dry out.
Serving the potatoes
Mashing the fluffy potato flesh with flavoring imbues a ton of taste in every bite. Serve them warm, and the twice-baked potatoes will fall apart under the slightest pressure of a fork. They’re that tender and require no other embellishment.
I was in the mood for an extra Tasha touch. So decided to make a quick sauce with the lovely cream cheese I had on hand by whisking warm milk with the softened cheese. You can, of course, make the sauce using a different cheese too.
Pour the thick sauce on the potatoes, garnish with parsley and microgreens, and serve. Although the cheesy twice-baked potatoes are a great accompaniment to grilled chicken, paneer, or tofu, we were more than happy to have it as a side to a fresh salad.
Recipe variations
If you’re imaginative enough anything can be an add-in or topping on baked potatoes.
Seasoning: I loved the addition of garam masala here. But really any seasoning or spice mix works. From sumac to red chili flakes to green chilies, mix any flavor you prefer with the scooped-out potatoes. Fresh herbs like cilantro are an excellent option to imbue a fresh note and hint of color.
Add-ins: Bits of bacon are the obvious choice but try veggies to make the potato pop with color like blanched broccoli. Sweet corn is in season and would make a delightful textural experiment.
Cheese: For us, the cheesy twice-baked potatoes were about getting a really satisfying carb hit. Hence, the crisp skins are encased, loaded, and suffused with cheese.
You can make them as cheesy as you want (or not). You even have the pick of the type of cheese, use whatever variety you like or have on hand.
Can this recipe be made vegan?
This gluten-free recipe is completely adaptable. Use any plant-based milk and non-dairy cheese. For the butter, switch to olive oil. Finding vegan substitutes is not difficult at all – fortunately, they are readily available.
Can this recipe be made ahead?
If you’re planning to entertain, the cheesy twice-baked potatoes are the perfect dish.
You can easily do the first bake and prep the filling a day ahead.
Leave the second baking to just before you’re ready to serve. Filling, scrumptious, and the ultimate crowd-pleaser, you simply can’t go wrong with them.
More fun side dishes you might enjoy:
Cheesy Twice-Baked Potatoes
Ingredients
- 8 medium-sized Potatoes
- 1 tbsp Olive oil You can use any vegetable oil you prefer
- 2 tbsp Butter
- 1/2 cup Warm milk You may need more
- 1/2 cup Cream cheese
- 1/4 cup Red bell pepper, finely diced
- 1/4 cup Green onions, finely chopped
- 2-3 tbsp Parsley, chopped
- 1.5 tsp Garam masala
- Salt & pepper to taste
Cheese Sauce
- 1/4 cup Milk
- 1/3 cup Cream cheese
Instructions
- Preheat your oven to 200C. Line a baking tray with parchment paper or aluminum foil.
- Thoroughly wash, scrub, and dry your potatoes with the skin intact.
- Prick the potatoes with a fork and lightly rub oil all over them.
- Place on the prepared baking tray and bake at 200C for 45 minutes to an hour.
- 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.
- Remove the potatoes from the oven and keep the oven on.
- Let the potatoes cool for 10-15 minutes.
- Split each potato horizontally and scoop out the baked starchy flesh carefully, leaving a thin edge all along the skin.
- In a bowl, mix the scooped-out flesh with butter, warm milk, and cream cheese.
- Stir in garam masala, salt, and pepper to taste, and then fold in finely chopped red bell pepper, parsley, and spring onions.
- 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.
- Return to the oven and bake for 15 to 20 minutes till the surface is bubbly and golden.
- Drizzle over the cheese sauce, and sprinkle over some parsley and microgreens. Serve warm. Enjoy!
Cheese Sauce ( Optional)
- Simply whisk milk and cream cheese together in a small saucepan until you get a smooth sauce.
Salivating over these cheesy twice baked potatoes!
They are so fun to make! Thank you so much.