Cheesy Twice Baked Potatoes are the ultimate side dish when you’re craving comfort food with a touch of flair. These potatoes are packed with creamy, savory mashed filling and topped with bubbling cheddar cheese for a finish that’s crisp on the outside and soft on the inside. Perfect for holidays, dinner parties, or casual weeknight meals, they offer the best of both worlds—baked potato simplicity and mashed potato indulgence. From the fluffy interior to the gooey cheese topping, every bite delivers bold flavor and satisfying texture that makes this dish unforgettable.
Why You’ll Love This Cheesy Twice Baked Potatoes Recipe
You’ll love this recipe because it transforms ordinary baked potatoes into something spectacular. The filling is creamy and flavorful, made with sour cream, garlic powder, fresh chives, and chicken bouillon for a savory punch. A touch of butter and milk keeps the texture light and smooth, while a generous sprinkle of cheddar cheese melts into a golden topping. These twice baked potatoes are incredibly easy to make ahead, versatile with many flavor options, and guaranteed to be a hit with both kids and adults.
Ingredients
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6 medium Russet potatoes
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3 Tablespoons butter
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3 Tablespoons fresh chives, chopped
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Salt and pepper, to taste
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3/4 cup milk (or evaporated milk; add more if needed)
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1 cup shredded cheddar cheese, divided
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1/2 cup sour cream
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1/2 teaspoon garlic powder
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1 teaspoon chicken bouillon paste
Step-by-Step: How to Make Cheesy Twice Baked Potatoes
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Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly. Prick each one several times with a fork, rub lightly with olive oil, and season with salt and pepper. Arrange the potatoes either straight on the oven rack or on a baking tray and let them bake for approximately one hour, or until fork-tender. Allow to cool just enough to handle safely.
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Scoop the Flesh: Slice the top off each potato lengthwise and carefully scoop out the insides, leaving about 1/4 inch of flesh attached to the skins to keep them sturdy. Transfer the scooped potato flesh to a large bowl.
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Prepare the Filling: Add butter, sour cream, chives, garlic powder, chicken bouillon paste, salt, pepper, and milk to the potato flesh. Mash with a potato masher, then mix with electric beaters until smooth. Be cautious not to overmix—doing so can make the potatoes gluey. Add a bit more milk if needed; the filling should be soft since it will firm up in the oven.
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Fill and Top: Spoon the creamy potato mixture back into the potato shells, mounding it slightly. Sprinkle shredded cheddar cheese over each one.
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Second Bake: Reduce the oven temperature to 350°F (175°C). Place the stuffed potatoes on a baking sheet and bake for 15 minutes, or until the cheese is melted and bubbly on top.
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Serve: Let cool for a few minutes, then serve warm and enjoy!
Helpful Tips
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Avoid Overmixing: Overworking the potatoes can lead to a sticky texture. Mix just until smooth.
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Use Warm Potatoes: Mixing while the potatoes are still warm ensures a smoother filling.
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Taste Before Stuffing: Always taste and adjust the seasoning before refilling the skins.
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Creative Cheese Options: Feel free to use multiple cheeses for added depth of flavor.
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Chive Alternatives: If you’re out of chives, substitute with green onions or parsley.
Substitutions And Variations
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Dairy-Free: Use plant-based milk and sour cream alternatives to make it dairy-free.
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Vegetarian Version: Swap the chicken bouillon for vegetable bouillon for a vegetarian-friendly version.
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Add Protein: Stir in crumbled bacon, shredded chicken, or cooked sausage to the filling.
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Spicy Option: Mix in chopped jalapeños or a pinch of cayenne pepper for a kick.
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Cheese Blend: Combine parmesan or fontina with the cheddar to create a richer, more layered cheese flavor.
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Herb Enhancements: Try thyme, rosemary, or dill for aromatic variety.
Storage Instructions
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat: Reheat in a 350°F oven for 15–20 minutes or microwave on high for 1–2 minutes.
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Make Ahead: You can fully prepare the potatoes without the second bake and store covered in the fridge for up to a day. Add a splash of milk before reheating to keep the filling soft.
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Freeze: Flash freeze the potatoes on a tray until firm, then transfer to a freezer-safe container. Thaw in the fridge before reheating. Note: fresh is always best for texture.
Nutritional Information
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Calories: 326
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Carbs: 41 g
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Protein: 12 g
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Fat: 13 g (8 g saturated)
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Cholesterol: 38 mg
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Sodium: 276 mg
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Potassium: 982 mg
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Fiber: 3 g
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Sugar: 3 g
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Calcium: 221 mg
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Iron: 2 mg
Values are estimates and may vary based on brands and ingredients used.
Serving Suggestions
Cheesy twice baked potatoes are a crowd-pleasing side dish that fits beautifully into many meals. They pair especially well with grilled meats like steak or chicken, roast pork, or hearty vegetarian mains. For a relaxed dining option, pair them with a fresh green salad or simple steamed veggies such as broccoli or green beans. Serve with a dollop of sour cream and a sprinkle of extra chives for added freshness and flair.
Frequently Asked Questions About Cheesy Twice Baked Potatoes
Can I use different potatoes?
Yes. Russet potatoes are ideal for fluffiness, but Yukon Gold potatoes also work if you prefer a creamier texture. Waxy potatoes are not recommended as they don’t mash well.
How do I get crisp skins?
To keep the skins crispy, avoid overfilling and brush a bit of olive oil inside the potato skins before stuffing. Baking uncovered also helps maintain texture.
Can I freeze these?
Absolutely. Prepare the potatoes, then freeze before the second bake. Flash freeze first, then store in a freezer-safe container. Thaw in the fridge before reheating.
What if my filling is too stiff?
Simply add more milk or sour cream a little at a time and mix gently. The mixture should be soft and creamy before stuffing.
Are these vegetarian?
They can be. Just replace chicken bouillon paste with a vegetable version or omit it, seasoning with salt and herbs to taste.
Conclusion
I truly appreciate you taking the time to read and give these Cheesy Twice Baked Potatoes a try. This dish has a special place in my kitchen because it’s not only delicious but also easy to prepare and always a crowd favorite. Whether you’re making them for a casual dinner or a festive occasion, the combination of fluffy filling and golden melted cheese never fails to impress. I hope making and serving this recipe brings you as much joy as it brings me. Happy cooking and thanks for being part of this food-loving community!
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Cheesy Twice Baked Potatoes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cheesy Twice Baked Potatoes are creamy, flavorful, and topped with melted cheddar cheese. Perfect for holidays, family dinners, or weeknight sides. Easy to prep and always a crowd favorite!
Ingredients
6 medium Russet potatoes
3 tablespoons butter
3 tablespoons fresh chives, chopped
Salt and pepper, to taste
3/4 cup milk (or evaporated milk; add more if needed)
1 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon chicken bouillon paste
Instructions
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Bake the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the potatoes thoroughly. Prick each one several times with a fork, rub lightly with olive oil, and season with salt and pepper. Arrange the potatoes either straight on the oven rack or on a baking tray and let them bake for approximately one hour, or until fork-tender. Allow to cool just enough to handle safely.
-
Scoop the Flesh: Slice the top off each potato lengthwise and carefully scoop out the insides, leaving about 1/4 inch of flesh attached to the skins to keep them sturdy. Transfer the scooped potato flesh to a large bowl.
-
Prepare the Filling: Add butter, sour cream, chives, garlic powder, chicken bouillon paste, salt, pepper, and milk to the potato flesh. Mash with a potato masher, then mix with electric beaters until smooth. Be cautious not to overmix—doing so can make the potatoes gluey. Add a bit more milk if needed; the filling should be soft since it will firm up in the oven.
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Fill and Top: Spoon the creamy potato mixture back into the potato shells, mounding it slightly. Sprinkle shredded cheddar cheese over each one.
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Second Bake: Reduce the oven temperature to 350°F (175°C). Place the stuffed potatoes on a baking sheet and bake for 15 minutes, or until the cheese is melted and bubbly on top.
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Serve: Let cool for a few minutes, then serve warm and enjoy!
Notes
Don’t overmix the potato filling to avoid a gluey texture.
Make ahead by preparing potatoes fully without baking the second time. Refrigerate up to 24 hours.
To freeze, flash freeze first, then store in a freezer-safe container. Thaw in fridge before reheating.
For added flavor, mix in bacon, jalapeños, or use a cheese blend.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 326 kcal
- Sugar: 3g
- Carbohydrates: 41g