Cheesy Twice-Baked Potatoes -

Loaded cheesy baked potatoes on a plate on a kitchen towel.

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Cheesy Twice-Baked Potatoes

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 side dish.

Prep Time30

Cook Time1 30

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 352kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition