Cheesy Loaded Twice-Baked Potatoes Recipe

Few dishes bring the same level of comfort as a warm, cheesy potato fresh from the oven. Cheesy Loaded Twice-Baked Potatoes are the ultimate comfort food, perfect for cozy family dinners, festive holiday spreads, or even casual weekend gatherings with friends. Imagine cutting into a perfectly baked potato, its golden skin holding a rich, creamy interior loaded with melted cheese, buttery goodness, and savory seasonings. Each bite offers a combination of textures and flavors that are both indulgent and deeply satisfying.

This recipe draws inspiration from classic American comfort food traditions, where a simple baked potato is transformed into a hearty, crowd-pleasing side dish. Over the years, twice-baked potatoes have become a staple at family dinners, potlucks, and holiday meals because they are as versatile as they are delicious. With the addition of flavorful cheeses, creamy sour cream, and a touch of seasoning, these potatoes become more than a side—they’re the star of the plate.

Whether you’re hosting a dinner or simply craving a satisfying treat at home, these Cheesy Loaded Twice-Baked Potatoes offer a foolproof way to impress your guests and delight your family. The combination of creamy, cheesy filling with a lightly crisp potato skin creates a dish that’s irresistible every time.

Ingredients

• 4 large russet potatoes

• 1 cup shredded cheddar cheese (plus extra for topping)

• 1/2 cup sour cream

• 1/4 cup unsalted butter, softened

• 1/4 cup milk

• 2 tablespoons chopped green onions

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• Optional toppings: extra green onions, diced tomatoes, cooked broccoli, or roasted red peppers

Directions

1. Preheat the oven and prepare the potatoes
   Begin by preheating your oven to 400°F (200°C). While the oven heats, wash your potatoes thoroughly under running water, scrubbing away any dirt or debris from the skin. Russet potatoes are ideal for this recipe because they have a starchy interior that bakes up fluffy, perfect for scooping and mashing. Once clean, pat the potatoes dry with a kitchen towel to remove excess moisture, which helps the skins crisp up during baking. Using a fork, prick each potato several times on all sides. This allows steam to escape during baking and prevents the potatoes from bursting in the oven, ensuring a perfectly cooked interior and intact skin.

2. Bake the potatoes
   Place the potatoes directly on the oven rack or on a baking sheet if preferred for easier cleanup. Baking directly on the rack encourages even heat circulation, which produces a uniform texture with a crisp skin and soft, fluffy flesh. Bake for 45 to 60 minutes, depending on the size of the potatoes. Larger potatoes may require the full hour. To check for doneness, insert a fork or skewer into the center of a potato—it should slide in easily with no resistance, and the interior should feel soft. Once baked, remove the potatoes from the oven and allow them to cool for about 10–15 minutes. Cooling makes handling easier and prevents the hot flesh from burning your hands when scooping.

3. Prepare the potato filling
   When the potatoes are cool enough to handle, carefully slice each one in half lengthwise. Using a spoon or a melon baller, gently scoop out the potato flesh into a medium-sized mixing bowl, leaving a thin layer of potato along the edges to maintain the structure of the skins. The hollowed-out shells will hold the creamy filling and provide a slightly crisp texture after the second bake. Be careful not to scoop too aggressively, as tearing the skins could make stuffing them difficult.

4. Mash the potato flesh and season
   Begin mashing the potato flesh with a fork or potato masher until it reaches a smooth consistency. For an ultra-creamy filling, you can also use a hand mixer on low speed, but be careful not to overmix, as this can make the potatoes gluey. Add the softened butter, sour cream, and milk gradually, mashing or mixing until fully incorporated. The butter adds richness, while the sour cream provides a slight tanginess that balances the flavors. Next, season the mixture with garlic powder, smoked paprika, salt, and pepper, adjusting to taste. Each seasoning enhances the depth of flavor, creating a well-rounded, savory base. Finally, fold in 1 cup of shredded cheddar cheese and 2 tablespoons of chopped green onions, stirring gently until evenly distributed. The cheese melts slightly from the warmth of the potato, creating a smooth, cheesy filling, while the green onions add a mild, fresh bite.

5. Stuff the potato skins
   Carefully spoon the prepared potato filling back into the hollowed-out potato skins. Mound the filling slightly above the edges of the potato, creating a generous, hearty portion in each shell. This ensures each bite is rich and satisfying. Sprinkle extra shredded cheese over the tops of the stuffed potatoes, which will melt during the second bake to create a golden, bubbly finish that is visually appealing and irresistible to serve. You can also sprinkle a pinch of smoked paprika or black pepper on top for added flavor and a beautiful presentation.

6. Bake the stuffed potatoes
   Reduce the oven temperature to 375°F (190°C) for the second bake. Place the stuffed potatoes on a baking sheet lined with parchment paper or foil to catch any melted cheese or filling that may overflow. Bake for 15 to 20 minutes, keeping a close eye on them in the final few minutes. The cheese should be fully melted and lightly golden on top, with the edges of the potato shells turning slightly crisp. This second bake not only warms the filling but also allows the flavors to meld together beautifully, resulting in a creamy, cheesy interior and slightly firm exterior.

7. Garnish and serve
   Once baked to perfection, remove the potatoes from the oven and let them rest for a couple of minutes. This brief resting period helps the filling set slightly, making the potatoes easier to serve. Top each potato with additional garnishes such as chopped green onions, diced tomatoes, or lightly steamed vegetables like broccoli for color and added flavor. You can also sprinkle extra shredded cheese for a decadent touch or drizzle a bit of sour cream over the top. Serve the potatoes immediately while warm to enjoy the creamy, cheesy filling at its best. Pair with a fresh salad, roasted meats, or enjoy them as a standalone comfort meal.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 1 hour 20 minutes

• Total Time: 1 hour 35 minutes

• Yield: 8 servings

Notes

• Cheese options: Mix in Monterey Jack, mozzarella, or pepper jack along with cheddar for a richer flavor profile.

• Make-ahead tip: Prepare the filling in advance and store it in the fridge for up to 24 hours. Bake the potatoes and stuff them just before serving.

• Potato choice: Russet potatoes work best for fluffy interiors, but Yukon Gold can be used for creamier results.

• Optional toppings: Boost the flavor and nutrition by adding vegetables like steamed broccoli, roasted red peppers, or sautéed mushrooms.

Frequently Asked Questions

1. Can I make these potatoes ahead of time?
Yes! These potatoes are ideal for make-ahead meals. Bake the potatoes and cool completely, then scoop out the flesh and prepare the cheesy filling. Store both the baked shells and the filling separately in the refrigerator for up to 24 hours. When ready to serve, stuff the potatoes with the filling, sprinkle extra cheese on top, and bake until golden and bubbly. This method is perfect for hosting events, as it reduces last-minute prep stress while still delivering fresh, hot, cheesy results.

2. What is the best way to make the filling extra creamy and flavorful?
The key to a smooth, creamy filling is fully mashing the potato flesh before adding butter, sour cream, and milk. Use room-temperature butter and sour cream for easier incorporation. Incorporating cheese gradually ensures a silky texture, while seasonings like garlic powder and smoked paprika enhance depth of flavor. For an indulgent twist, consider folding in a small amount of cream cheese or Greek yogurt. Avoid overmixing, which can make the potato gluey rather than fluffy.

3. How can I customize these potatoes to suit different tastes or dietary preferences?
Twice-baked potatoes are incredibly versatile. For a vegetarian version, skip any meat toppings and load the potatoes with vegetables like roasted red peppers, mushrooms, or spinach. For a lighter option, reduce the butter or use low-fat sour cream and milk. You can also experiment with different cheeses or spices, such as smoked gouda for a smoky flavor or a pinch of chili flakes for a mild kick. This flexibility makes it easy to cater to varying tastes without compromising on indulgence.

4. Can I freeze these potatoes for later?
Absolutely! Twice-baked potatoes freeze well when properly prepared. Complete the first bake and scoop out the potato flesh, but don’t bake the stuffed potatoes yet. Wrap each stuffed potato tightly in foil or place in airtight freezer-safe containers and store for up to 3 months. When ready to enjoy, bake from frozen at 375°F (190°C) for 30–40 minutes until heated through and the cheese is melted and bubbly. Freezing allows you to prepare a batch in advance for busy weeknights or holiday gatherings.

Final Thoughts

Cheesy Loaded Twice-Baked Potatoes are more than a side dish—they’re a centerpiece of comfort and flavor. With a creamy, cheesy interior and a lightly crisped potato skin, they offer a perfect balance of textures and rich flavors that delight every palate. Their versatility allows you to customize the filling, toppings, and seasonings, making them ideal for both family dinners and festive occasions.

This dish embodies the warmth of home cooking while delivering a crowd-pleasing experience. Whether sticking to the classic recipe or experimenting with vegetables and cheeses, these potatoes are guaranteed to become a favorite. Try them today and enjoy a dish that combines indulgence, comfort, and shareable goodness in every bite.

Cheesy Loaded Twice-Baked Potatoes Recipe

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• Author: Michelle Davis
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x

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Description

Few dishes bring the same level of comfort as a warm, cheesy potato fresh from the oven. Cheesy Loaded Twice-Baked Potatoes are perfect for cozy family dinners, festive holiday spreads, or casual weekend gatherings. Imagine slicing into a golden potato, its skin crisp yet tender, revealing a rich, creamy interior loaded with melted cheese, butter, and savory seasonings. Each bite offers a comforting balance of flavors and textures that make this dish irresistible.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes

• 1 cup shredded cheddar cheese (plus extra for topping)

• 1/2 cup sour cream

• 1/4 cup unsalted butter, softened

• 1/4 cup milk

• 2 tablespoons chopped green onions

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• Optional toppings: extra green onions, diced tomatoes, cooked broccoli, or roasted red peppers

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Instructions

1. Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly, scrubbing away any dirt, and pat dry. Prick each potato several times with a fork to allow steam to escape during baking.

2. Bake the potatoes directly on the oven rack for 45–60 minutes, until tender when pierced with a fork. Remove from the oven and let cool for 10–15 minutes to make them easier to handle.

3. Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer along the edges to maintain the structure of the skins.

4. Mash the potato flesh with butter, sour cream, and milk until smooth. Add garlic powder, smoked paprika, salt, and pepper, mixing well to combine. Fold in 1 cup of shredded cheddar cheese and 2 tablespoons of chopped green onions.

5. Spoon the mashed potato mixture back into the hollowed potato skins, mounding slightly for a generous filling. Sprinkle additional shredded cheese on top for a golden, bubbly finish.

6. Reduce the oven temperature to 375°F (190°C) and bake the stuffed potatoes for 15–20 minutes, or until the cheese melts completely and begins to turn lightly golden.

7. Remove from the oven and allow the potatoes to rest for a couple of minutes. Top with extra green onions, diced tomatoes, or other desired toppings. Serve warm.

Notes

• Mix cheeses like Monterey Jack, mozzarella, or pepper jack with cheddar for a richer flavor.

• For make-ahead convenience, prepare the filling in advance and store in the refrigerator for up to 24 hours.

• Russet potatoes provide a fluffy interior, but Yukon Gold can be used for a creamier texture.

• Optional vegetables like steamed broccoli, roasted red peppers, or sautéed mushrooms can be added to the filling or as toppings for added flavor and nutrition.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes

Michelle Davis