{"id":16954,"date":"2021-11-10T13:56:27","date_gmt":"2021-11-10T08:26:27","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=16954"},"modified":"2025-09-29T15:19:54","modified_gmt":"2025-09-29T09:49:54","slug":"cheesy-twice-baked-potatoes","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cheesy-twice-baked-potatoes\/","title":{"rendered":"Cheesy Twice-Baked Potatoes"},"content":{"rendered":"\n

Golden, comforting, and irresistible, these cheesy twice baked potatoes<\/strong> are the ultimate side dish! With crispy skins, a creamy, fluffy mashed potato filling, and a melty, cheesy, bubbling top, they\u2019re an easy make-ahead recipe that works well for holidays<\/a> like Thanksgiving and cozy family dinners.<\/p>\n\n\n\n

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This twice-baked potatoes recipe has been one of my go-to dishes since forever! It\u2019s 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<\/a> and garlicky smashed potatoes<\/a>!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 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!<\/p>\n\n\n\n

\u2728 Yes, the cheesy baked potatoes may take time (although the oven does most of the work), but trust me, it\u2019s worth every minute. With two kinds of cheese melted into the filling, every bite is creamy, gooey, and so satisfying!<\/p>\n\n\n\n

\u2728These \"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.<\/p>\n\n\n\n

\u2728 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! <\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Potatoes<\/strong>: Pick starchy potatoes like Russets or Idaho. Choose evenly sized potatoes so they bake at the same time.<\/p>\n\n\n\n

Oil<\/strong>: A brush of olive oil (or any neutral vegetable oil you have handy) helps the potato skin crisp up.<\/p>\n\n\n\n

Butter<\/strong>: I used melted salted butter. This helps make the filling creamy and gives it that classic \u201cloaded baked potato\u201d flavor.<\/p>\n\n\n\n

Milk<\/strong>: To get the filling smooth and fluffy.<\/p>\n\n\n\n

Cream cheese<\/strong> is the secret to an ultra-creamy filling. Bring it to room temperature so it mixes easily. Use store-bought or homemade cream cheese<\/a>.<\/p>\n\n\n\n

Cheese<\/strong>: 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, Gruy\u00e8re for a nutty depth, or even a smoky Gouda. If you\u2019re a cheese lover, try cheddar cheese scones<\/a> next.<\/p>\n\n\n\n

Veggies: <\/strong>I stuck with red <\/strong>bell peppers for the color and spring onions for the fresh bite (use both white and green parts).<\/p>\n\n\n\n

Seasoning<\/strong>: I used garlic powder and onion powder. Simple but so flavorful.<\/p>\n\n\n\n

Parsley: <\/strong>adds a pop of color and a clean, herby finish that I find delicious!<\/p>\n\n\n\n

Please see the recipe card for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Seasoning<\/strong>: I\u2019ve 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.<\/p>\n\n\n\n

Herbs<\/strong> like cilantro or dill are wonderful for a fresh, fragrant lift.<\/p>\n\n\n\n

Add-ins:<\/strong> I kept these cheesy baked potatoes vegetarian. But you don\u2019t 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\u2019re in season!), or even saut\u00e9ed mushrooms for a heartier bite.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Cheesy Twice Baked Potatoes<\/h2>\n\n\n\n
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Step 1:<\/strong> Preheat your oven to 200 \u00b0C \/ 400\u00b0F. 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. <\/em>Bake for 45-60 minutes.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Let the potatoes cool for 10-15 minutes. Split each potato horizontally. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Scoop out the flesh carefully, leaving about a 1\/4-inch border around the skin. <\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> In a bowl, mix the scooped-out flesh with butter, warm milk, and cream cheese.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Mix in garlic powder, onion powder, salt, and pepper to taste.<\/p>\n<\/div>\n\n\n\n

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Step 6: <\/strong>Then add finely chopped red bell pepper, spring onions, and shredded cheddar cheese. Taste and adjust for seasoning.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7: <\/strong>Fill the potato skin shells with the potato mixture and top with some more grated cheese.<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n