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Four golden-brown twice baked potato halves on a white plate, topped with crispy breadcrumbs and fresh chives.
Layla

Hearty Cheesy Twice-Baked Potatoes

These classic twice-baked potatoes are the ultimate comfort food, featuring fluffy mashed potato filling blended with rich butter, sour cream, milk, and two kinds of cheese, then re-baked until golden and bubbly.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 555
Ingredients Equipment Method Notes

Ingredients
  

For the First Bake
  • 4 large Russet potatoes about 10-12 oz each, scrubbed clean
  • 1 tbsp Olive oil
  • 1/2 tsp Salt for potato skins
For the Filling
  • 1/4 cup Unsalted butter melted
  • 1/4 cup Whole milk warm
  • 1/4 cup Sour cream or Greek yogurt
  • 1/2 cup Sharp cheddar cheese shredded, plus extra for topping
  • 1/4 cup Monterey Jack cheese shredded, plus extra for topping
  • 1/2 tsp Garlic powder
  • 1/4 tsp Black pepper freshly ground
  • 1/2 tsp Salt or to taste
  • 2 tbsp Fresh chives chopped, for garnish (optional)

Equipment

  • Baking Sheet
  • Large Mixing Bowl
  • Potato Masher or Fork
  • Oven

Method
 

First Bake: Preparing the Potatoes
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
  2. Wash the Russet potatoes thoroughly, scrubbing any dirt. Pierce each potato several times with a fork. Rub the skins with olive oil and sprinkle with 1/2 tsp salt.
  3. Place the potatoes directly on the prepared baking sheet and bake for 60-75 minutes, or until they are very tender when squeezed and a knife can easily slide through them. Cooking time will vary based on potato size.
  4. Remove from the oven and let cool for about 10-15 minutes, or until cool enough to handle.
Prepare the Filling
  1. Carefully slice each potato in half lengthwise. Using a spoon, scoop out the cooked potato flesh into a large mixing bowl, leaving about a 1/4-inch border of potato attached to the skin to maintain sturdy shells. Be careful not to break the skins.
  2. To the scooped potato flesh, add the melted butter, warm milk, sour cream, 1/2 cup shredded cheddar cheese, 1/4 cup Monterey Jack cheese, garlic powder, black pepper, and 1/2 tsp salt.
  3. Mash the mixture with a potato masher or a large fork until creamy and well combined. Taste and adjust seasoning as needed.
Second Bake: Stuffing and Baking
  1. Evenly spoon the potato filling back into the empty potato skins, mounding it slightly. Sprinkle the tops with the remaining shredded cheddar and Monterey Jack cheese.
  2. Place the stuffed potatoes back on the baking sheet. Return to the preheated 400°F (200°C) oven and bake for 15-20 minutes, or until the filling is heated through and the cheese on top is melted and bubbly, with a slight golden crust.
  3. Garnish with fresh chopped chives, if desired, and serve hot.

Notes

For extra crispy skins, you can brush them with a little extra olive oil before the second bake. Leftover twice-baked potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.