This recipe is a perfect solution for busy weeknights or when you have a large family or crowd to feed. You can get creative and add a few more toppings too.
For those of you who have never tried making twice baked potatoes, they were easier than you thought, right?
What you’ll need to do here is simply bake your potatoes, spoon out the centers, make a puree out of it and add a few goodies, fill them back up, and pop them in the oven.
Another delicious way of enjoying these is to swap the regular potatoes to sweet potatoes. Total game changer!
I’m partial to the flavor of sweet potatoes because it brings in that sweet and savory combination.
Twice Baked potato recipe
One of my relatives grows potatoes and she gave me 2 full bags of these, which means they are non-GMO, healthy, and good for you. I made a few recipe tastings with them and this one is one of the first ones I made. I usually like to start with the easier ones 🙂
What brings me to the next point, usually baked potatoes are made with Russet potatoes because they are considered best for baking. But not everyone knows that they are also considered high risk when it comes to GMOs, so please try to choose organic whenever possible.
What ingredients I need to use for baked potatoes
- 4 large or russet potatoes
- ½ cup butter, room temp
- 2 tablespoon fresh dill, chopped
- Your favorite seasonings or simply salt and pepper
- ½ cup warmed milk
- ½ cup shredded semi mild or cheddar cheese
- 3 tablespoon blue cheese, diced
How to make twice baked potatoes with cheese
Preheat the oven to 400 degrees F. Place the potatoes on a large baking sheet lined with parchment paper.
You can drizzle them with a bit of olive oil and season with salt. (I skipped this step as I added everything in the stuffing.) Use a fork to poke holes in the potatoes all the way around it. This allows steam to escape as they are baking.
Bake potatoes for 1 hour at 400 F (200 C), until crispy on the outside, but tender on the inside.
After potatoes are ready, you have two options.
If you have large enough potatoes then cut them in half and you can use both sides for stuffing. Or if using smaller ones, gently cut out the tops only and scoop out the flesh.
Place the potato flesh in a mixing bowl, add butter, warm milk, salt, pepper, dill. Use an electric mixer or an immersion blender to beat the mixture into a creamy puree.
Spoon the potato filling back into the empty potato skins. Then add blue cheese and regular shredded cheese (use a semi-mild cheese or cheddar will also work well here). Bake for another 5-10 minutes until cheese melted on top.
Serve the twice-baked potatoes warm, garnished with more dill and sour cream if desired.
WHAT ARE THE BEST BAKED POTATO TOPPINGS?
I like to keep it simple and classic.
But there are plenty of things that can go in addition to cheese:
- Butter
- Smoked sea salt
- Crispy bacon
- Spicy sauce
- Sour cream
- Guacamole
- Jalapeno
- Bread crumbs
- Parsley
- Chives
Load ‘em up even more with:
- Pulled pork
- Pulled bbq chicken
- Steak
- Tuna
This recipe was inspired by Tastes Better From Scratch - Twice baked Potatoes
I hope you enjoyed this easy baked potato recipe.
Thank you for reading!
xx Julia
Twice Baked Potatoes Without Sour Cream
INGREDIENTS
- 4 large or russet potatoes
- ½ cup butter room temp
- 2 tablespoon fresh dill chopped
- Your favorite seasonings or simply salt and pepper
- ½ cup warmed milk
- ½ cup shredded semi mild or cheddar cheese
- 3 tablespoon blue cheese diced
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Place the potatoes on a large baking sheet lined with parchment paper. You can drizzle them with a bit of olive oil and season with salt. (I skipped this step as I added everything in the stuffing.) Use a fork to poke holes in the potatoes all the way around it. This allows steam to escape as they are baking.
- Bake potatoes for 1 hour at 400 F (200 C), until crispy on the outside, but tender on the inside.
- After potatoes are ready, you have two options. If you have large enough potatoes then cut them in half and you can use both sides for stuffing. Or if using smaller ones, gently cut out the tops only and scoop out the flesh.
- Place the potato flesh in a mixing bowl, add butter, warm milk, salt, pepper, dill. Use an electric mixer or an immersion blender to beat the mixture into a creamy puree.
- Spoon the potato filling back into the empty potato skins. Then add blue cheese and regular shredded cheese (use a semi-mild cheese or cheddar will also work well here). Bake for another 5-10 minutes until cheese melted on top.
- Serve the twice-baked potatoes warm, garnished with more dill and sour cream if desired.
Video
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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