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Cheesy Twice Baked Potatoes
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Cheesy twice baked potatoes are an easy, make-ahead side dish that’s perfect for holidays, family dinners, or weeknight comfort food. Fluffy baked potatoes are scooped out and mixed with sour cream, milk, and plenty of sharp Cheddar cheese, then stuffed back into their crispy skins and baked again until golden and bubbling. These loaded potatoes are creamy, cheesy, and completely satisfying – one of my favorite recipes since childhood. My dad used to get shipments of Omaha steaks and while I wasn’t the biggest meat eater growing up, I loved the Cheddar twice-baked potatoes that came alongside the steaks.
While I love using Cheddar for its sharp flavor, you can easily switch it up with Gruyère, Monterey Jack, or even a cheese blend to make these twice baked potatoes your own. Serve this recipe as a side dish alongside a pan-seared flank steak with chimichurri or this surf and turf combination.
Key Ingredients in This Recipe
- Potatoes – In this recipe I use Russet potatoes, also known as Idaho potatoes. They’re large, starchy, oblong potatoes known for being the ideal baking potato. When baked they become soft and light which I then mash with milk and cheese before the mixture is re-stuffed into the potato skins.
- Milk – I recommend using whole milk in this recipe rather than a lower fat dairy milk.
- Sour Cream – Sour cream adds a tangy flavor and light creamy texture to the mashed potatoes.
- Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
- Chives – The chives act as a garnish, adding a mild garlicky flavor.
- Butter – Adding the butter over the top before the potatoes are baked the second time gives them the golden brown, shiny tops on those peaks.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make cheesy twice baked potatoes
- Prep the potatoes. Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper.
- Bake the potatoes the first time. Arrange on a baking sheet and bake at 400ºF (200ºC) until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the oven and let cool.
- Scoop out the filling. Slice the top third of the potato off. Use a spoon to scoop out the inside potato flesh.
- Add the filling to a mixer. Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment.
- Mix the filling. Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper to taste then add 1 tablespoon of the chives.
- Refill the baked potatoes with the mashed mixture. Mound or pipe the filling into the potato boats. Gently brush the tops with butter.
- Bake for a second time. Bake the filled potatoes until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.
how to make without a stand mixer
If you don’t have a stand mixer to mash the potatoes I recommend adding the potatoes to a large mixing bowl and using a potato masher or hand mixer to make the potato filling.
Other Cheeses to Use for Cheesy Twice Baked Potatoes
Swap the classic Cheddar cheese for any of these favorites:
- Parmesan
- Mozzarella
- Gruyere
- Fontina
Swaps and substitutions
- Mix in additional herbs and/ or spices to the mashed potato mixture for more flavor like cayenne, paprika or rosemary.
- Try using sweet potatoes instead of russet potatoes for an interesting twists.
- Sprinkle crumbled bacon over the top for a salty crunch.
- Add sautéed onions or shallots to the potato mixture.
- Swap the chives for green onions.
For a more polished look
For a more polished look, pipe the mashed potato mixture into the baked potato shell using a pastry bag and a large star tip.
Troubleshooting Cheesy Twice Baked Potatoes
My potatoes are gummy. Over-mixing your potatoes can lead to a gummy end result. Luckily since you are baking the potatoes rather than boiling them as you would with mashed potatoes, there is less space for them to get watered down and gummy.
The tops are browning too quickly. Add some aluminum foil over the top so they warm without getting direct heat. This will keep the tops from browning too much.
FAQ – Frequently Asked Questions
Over-mixing your potatoes can lead to a gummy end result. Luckily since you are baking the potatoes rather than boiling them as you would with mashed potatoes, there is less space for them to get watered down and gummy.
Russet potatoes are the top choice. They are high in starch with a fluffy interior and sturdy skin, they bake well and hold their shape throughout the process. Yukon Golds also work if you prefer a buttery texture.
Yes! Prepare through the first bake, scoop, and fill the potatoes, then refrigerate for up to 3 days or freeze for longer storage. Cook from chilled or frozen in the oven until the cheese is bubbly and the filling is warmed through. If baking from frozen add an extra 10 to 15 minutes to the cook time.
Other Recipes to Try
If you enjoy these twice baked potatoes, I recommend checking out these other potato recipes:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Cheesy Twice Baked Potatoes
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Ingredients:
- 4 large russet potatoes, scrubbed
- 2 tablespoons vegetable oil
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- ½ cup whole milk
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons diced chives, divided
- 2 tablespoons unsalted butter, melted
Instructions:
- Heat oven to 400ºF (200ºC).
- Poke holes with a fork all over the potatoes then rub with the olive oil and season with salt and pepper. Arrange on a baking sheet and bake until the insides of the potatoes are soft, about 1 hour, rotating half way through. Remove from the oven and let cool.
- Slice the top third of the potato off, lengthwise. Use a spoon to scoop out the inside of the potato, leaving about a ¼-inch border of potato to form small boats.
- Add the flesh of the potatoes to the bowl of a stand mixer fitted with a paddle attachment. Be sure to scoop the flesh of the tops of the potatoes as well then discard the tops.
- Add the milk, sour cream and cheese, mixing until just smooth. Season with salt and pepper to taste then add 1 tablespoon of the chives.
- Either mound the filling into the potato boats or for a smoother, mound half the mixture into the boats and add the remaining half to a pastry bag fitted with a large star tip and pipe the remaining mixture onto the top of the potatoes. Gently brush the tops with butter.
- Lower oven to 375ºF (190ºC). Arrange the filled potatoes on a baking sheet and bake until the filling is heated through and the tops are browned, about 20 minutes. Top with the remaining chives.
Nutrition:
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Absolutely the best twice baked potato recipe. It reminds me so much of the ones at one of my favorite restaurants that I had a recipe for from the owner and I misplaced!
Thank you so much Jay!! SO happy to hear you enjoyed the recipe!!
Amazing!! They are so silky and delicious. Thank you for the great recipe!
I’ve been making twice bakes for 30 years and these are the best I’ve ever made! My husband even commented and said they are his favorite! Seriously the BEST<<<< Thank you!
wow!! SO happy to hear it!!!
These potatoes were so fluffy and cheesy, paired well with beef ribs ribs I made in the crockpot, keep up the amazing work!!!
Don’t throw out the tops after scooping the potato from them! Slice them in half lengthwise. Brush with some melted butter, sprinkle with, cooked bacon bits, top with shredded cheddar cheese. Broil until cheese is melted. Yumm!!
Great tip to lessen food waste! Thanks Tammy!!! Appreciate it!
Can you prep all of this and refrigerate after filing the potatoes , then bake the next day?
Yes, absolutely!!