Description

This Twice Baked Potato Recipe with Cheddar delivers crispy edges and a creamy center, promising ultimate comfort. It transforms dinner into a hearty, satisfying side that feels like a full meal, perfect for family or potlucks.

Ingredients

Scale

4 large Russet potatoes (about 2.5 lbs), firm and unblemished
1 cup (113g) sharp or mild cheddar cheese, freshly shredded
0.5 cup (120g) sour cream or Greek yogurt
4 Tbsp (56g) unsalted butter, softened
0.25 cup (60ml) whole milk or half-and-half
1 tsp salt (adjust to taste)
0.25 tsp freshly ground black pepper
2 Tbsp fresh chives or green onions, chopped (optional, for garnish and fresh flavor)
Optional: 1 tsp garlic powder or 1 clove fresh minced garlic (for aromatic depth)
Optional: 0.5 tsp smoked paprika (adds a hint of warmth)
Optional: Dairy-free sour cream, plant-based milk, or cheese (for dietary needs)
Optional: Sweet potatoes (a delightful twist on the classic)

Instructions

Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub potatoes clean, pierce several times with a fork, and bake directly on the oven rack for 60-75 minutes, or until they feel perfectly fork-tender.
Cool and Scoop: Let the baked potatoes cool for 10-15 minutes on a clean kitchen towel until comfortable to handle. Carefully slice each potato lengthwise, then scoop out the fluffy flesh into a large mixing bowl, leaving about 0.25 inch of shell intact to keep it sturdy.
Mash the Filling: To the scooped potato flesh, add softened butter, sour cream (or Greek yogurt), milk (or cream), salt, and pepper. Mash everything until the mixture is smooth and creamy. If it looks too stiff, splash in 1-2 Tbsp more milk until it reaches your desired consistency.
Fold in the Cheddar: Gently fold in most of the shredded cheddar cheese (and any optional add-ins like chopped chives or garlic powder) into the potato mixture until just combined. Overmixing can make potatoes gummy.
Refill the Shells: Spoon the creamy, cheesy filling generously back into the empty potato skins, mounding it slightly to create an appealing top.
Second Bake: Return the filled potato shells to a baking sheet and bake at 375°F (190°C) for 15-20 minutes, until the filling is heated through and the cheese is melted and bubbly around the edges. For a beautiful golden-brown top, broil for 1-2 minutes, watching carefully to prevent burning.

Notes

For the best flavor, use freshly grated cheddar cheese as it melts smoother. Fresh chives or green onions brighten the dish. Choose firm, blemish-free russets for the perfect texture. Overmixing mashed potatoes can make them gummy. Broil carefully for a golden-brown top to prevent burning. Leaner Greek yogurt can be used for a lighter, high-protein filling.

Prep Time: 25 minutes
Cook Time: 97 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 large potato
Calories: 450 calories
Sugar: 5 g
Sodium: 400 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 60 mg

Keywords: Twice Baked Potato, Cheddar, Side Dish, Comfort Food, Easy Recipe, Family Meal, Potluck, Russet Potatoes, Cheesy, Creamy