The Ultimate Creamy Cheesy TwiceBaked Potatoes

The Ultimate Creamy Cheesy Twicebaked Potatoes

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Preparation time:20 Mins

Cooking time:01 Hrs 30 Mins

Servings:4 servings

Ingredients:

• 4 large Russet Potatoes (approx. 350 g / 12 oz each), uniform in size
• 1 Tbsp (15 ml) Olive Oil (or neutral cooking oil)
• 1 tsp (5 g) Coarse Sea Salt (e.g., kosher or Maldon)
• 4 oz (113 g or 1 stick) Unsalted Butter, softened (divided, use 3 oz for mixing, 1 oz for topping)
• 2 oz (55 g) Full-Fat Cream Cheese, softened
• 1/2 cup (120 ml) Full-Fat Sour Cream or Crème Fraîche
• 6 oz (170 g) Sharp Cheddar Cheese, grated (reserve 1 oz/30g for the topping)
• 2 Tbsp (30 ml) Fresh Chives, finely chopped, plus extra for garnish
• 1/4 tsp (1 g) Garlic Powder (optional, but highly recommended)
• 1 tsp (5 g) Kosher Salt, or to taste
• 1/2 tsp (2.5 g) Freshly Cracked Black Pepper, or to taste
• 1–2 Tbsp (15–30 ml) Whole Milk or Cream (as needed to adjust consistency)

Instructions:

• Preheat oven to 400°F (200°C). Scrub potatoes clean, dry them thoroughly, and pierce each potato 5-6 times all over with a fork or paring knife.
• Rub the potatoes evenly with olive oil, then sprinkle liberally with coarse sea salt, coating the skins completely.
• Place the potatoes directly on the oven rack (or on a baking sheet lined with a wire rack) and bake for 60–75 minutes, or until the skins are crisp and the internal flesh is fork-tender.
• Remove potatoes from the oven and let them cool just slightly. Use a sharp knife to slice each potato lengthwise, cutting them neatly in half.
• Carefully scoop the hot potato flesh into a large mixing bowl, taking care not to tear the skins. Leave about 1/4 inch (6 mm) of potato flesh intact inside the skin for structure. Place the empty skins back on the baking sheet.
• While the potato pulp is still steaming hot, immediately run it through a potato ricer into the mixing bowl, or mash thoroughly with a heavy-duty masher. Working quickly while hot prevents the starches from seizing up.
• To the hot mashed potato, add 3 oz (85g) of the softened butter, the cream cheese, garlic powder (if using), salt, and pepper. Stir vigorously until everything is fully melted and incorporated.
• Fold in the sour cream, 5 oz (140g) of the grated cheddar cheese, and the fresh chives. If the mixture feels too stiff, add milk/cream 1 tablespoon at a time until the filling is light and fluffy.
• Using a spoon, scoop the filling back into the empty potato skins, mounding it high. Brush the top mound gently with the remaining 1 oz (28g) of melted butter, then sprinkle with the reserved 1 oz (30g) of cheddar cheese.
• Return the stuffed potatoes to the 400°F (200°C) oven and bake for 15–20 minutes, or until the filling is heated through, the cheese is melted and bubbling, and the peaks of the potato have started to turn light golden-brown.
• Garnish immediately with extra fresh chives and a final crack of black pepper. Serve hot.

Nutrition Facts

Calories	625 kcal
Protein	19 g
Fat	41.5 g
Carbs	47.5 g
Fiber	6 g
Sodium	500 mg

Recipe Info

Category	Side Dish
Cuisine	American

Forget Mashed Spuds: Mastering the Ultimate Steakhouse Side Dish Recipe

Honestly, when you’re having a proper dinner, sometimes the side dish is the true star, right? That’s definitely the case with the glorious, often overlooked Twice Baked Potatoes .

Forget those bland, dry efforts you might have had before. This is the ultimate, creamy upgrade, the proper steakhouse side dish recipe you deserve.

It’s so good, it deserves a spotlight.

These beauties take a humble baked potato and turn it into something utterly decadent. We start with big, sturdy Russet potatoes —they’re the absolute best for creating that perfectly crisp shell.

We then whip the guts out and mix them up with butter and smooth cream cheese to get that rich, fluffy potato filling .

It’s basically mashed potato’s fancier, slightly posher cousin, dressed up for a night out.

Don't Panic About Time (It's Worth It)

Yes, this recipe takes a little time, about an hour and 45 minutes total, because you have to bake them twice! But the active work is pretty low, maybe 20 minutes max.

You know the drill: anything truly delicious usually requires a bit of patience, but I promise the reward is worth every second of oven time.

The brilliant news is these are fantastic for a make ahead twice baked option. You can prep them completely the day before, stuff them, and then just pop them in the oven for the final warming when your guests arrive.

They hold their shape beautifully. We usually yield four substantial servings—they are seriously hearty and filling.

The Secret to No More Gluey Filling

The biggest challenge people face is making the filling gluey or stiff. Oh my gosh, there is nothing worse than a stiff, gummy potato filling that tastes like wallpaper paste! That’s why we’re going deep on how to prevent gummy filling here.

The secret weapon? It’s adding the butter and cream cheese stuffed potatoes while the pulp is still steaming hot, and using the right tool.

I swear by the potato ricer technique ; it makes the filling unbelievably smooth and airy. It truly is the biggest difference-maker.

Why This Recipe Is the Ultimate Comfort Food

This particular version focuses on a classic, sharp cheddar and chive filling . It’s salty, tangy, and completely comforting—the perfect partner to a grilled steak or a simple roast chicken.

I’ll even show you the quick crispy potato skin secret —a little oil and salt—that makes the entire shell delicious and edible.

If you’re feeling adventurous, you could always chuck in some crispy bacon and steamed florets for the broccoli bacon cheddar potatoes variation—pure genius and a whole meal in one potato! This side dish has enough protein and fiber to actually count as a small meal itself, honestly.

It’s comforting, sophisticated, and surprisingly simple once you master the timing. Now, let’s get those Russets scrubbed and ready for their big debut!

Getting the Good Stuff: Ingredients for the Ultimate Fluff

My dear friends, if you want a potato that tastes like a proper event, you have to start right. Making perfect Twice Baked Potatoes is all about selecting the right base.

Honestly, I’ve tried making these with every spud under the sun. Waxy ones turn into paste. Yuck!

For a true steakhouse side dish recipe , you need the starchiest option. That means big, uniform Russet potatoes . They are the champions of fluffiness.

You need 4 large Russet Potatoes (about 350 g each). They give you that beautiful thick shell and the perfectly dry texture needed for a truly fluffy potato filling .

The Creamy Dream Team

This recipe is simple, but the quality of your dairy makes or breaks the flavour. We are creating genuine cream cheese stuffed potatoes .

That cream cheese is non-negotiable for that signature tang and richness.

We are looking at 4 oz (113 g) of softened Unsalted Butter, and 2 oz (55 g) of soft Cream Cheese.

Get the full-fat stuff; this is not the time to diet! You also need a decent 1/2 cup (120 ml) of Sour Cream.

Use 6 oz (170 g) of Sharp Cheddar. Grate it yourself; pre-shredded cheese has anti-caking stuff that can make your filling heavy.

I usually keep a few extra scraps of cheddar for a late-night snack!

Secret Weapons and Flavor Boosters

For seasoning, keep it simple but strong. Salt, pepper, and fresh chives are mandatory for the classic Cheddar and chive filling .

Seriously, nothing elevates potatoes like the little green snipped bits of chive. A tiny dash of garlic powder—maybe 1/4 tsp (1 g) —is my secret weapon.

It just makes everything pop.

Sometimes, if I have leftovers, I’ll mix in some finely chopped cooked bacon. It turns it into a luxurious Broccoli bacon cheddar potatoes situation without any extra fuss.

Remember: taste before you stuff!

Tools for the Fluffy Potato Filling

Now, let's talk technique. The single biggest challenge when making this is figuring out how to prevent gummy filling . Trust me, I had a disaster once.

It was like eating wallpaper paste. Never again!

The tool that changed my life for this recipe is the Potato Ricer . The potato ricer technique is the key to perfect texture.

You push the hot potato through it immediately after scooping. This breaks the starch properly, making sure your filling is airy, not sticky.

If you don't have one, use a very heavy-duty potato masher, but honestly, consider investing in a ricer. It’s worth every penny, especially if you ever plan to Make ahead twice baked potatoes for a party.

Also, for achieving that crispy potato skin secret , all you need is a baking sheet and a good sharp knife.

Remember to leave that vital 1/4 inch (6 mm) wall of potato inside the skin when you scoop. That makes the skin sturdy!

Making Magic: From Plain Spud to Proper Steakhouse Side

Right, let’s get stuck into the method. Making perfect Twice Baked Potatoes isn't hard, but it demands respect. We are moving beyond a regular baked potato here.

We want a decadent, fluffy, steakhouse side dish recipe . It all starts with the humble Russet potatoes . Get big ones, and try to keep them all the same size.

Prep Steps: Setting the Stage

Honestly, the key to the best results starts before the oven even turns on. You must achieve the crispy potato skin secret .

People skip this part, and their skins end up soggy or brittle. Scrub those Russet potatoes clean. Then dry them completely! Moisture is the enemy of crispiness.

Stab each potato five or six times with a fork. This stops them from exploding. (Trust me, a potato explosion is a kitchen nightmare!) Rub them all over with olive oil and coarse salt.

Place them directly on the rack or a wire rack on a sheet. No foil, please! Preheat the oven to 400° F ( 200° C) .

That heat blasts the skin instantly.

The First Bake & The Gummy Prevention Mission

Bake for 60– 75 minutes . They should feel soft when squeezed. The clock is ticking once they come out.

This is the critical moment. Let them cool for just five minutes—enough so you don't burn your fingers off, but still steaming hot.

Slice each one neatly lengthwise. Scooping time! Don't be greedy. Leave a solid, delicious 1/4 inch wall of potato inside the skin.

This structure stops your beautiful creation from collapsing. Once I got lazy and scooped too close; the finished product looked like a sad, deflated balloon.

Learn from my mistake!

Get that hot potato pulp straight into your mixing bowl. This is how to prevent gummy filling . You must work quickly while the starch is hot.

Use the potato ricer technique if you can. Oh my gosh, a ricer changes everything! It ensures a truly fluffy potato filling every single time.

Building the Fluffiest Filling

Now, immediately dump in the butter and softened cream cheese stuffed potatoes mix. The heat melts them instantly. Season well. Seriously, potatoes take a lot of salt and pepper.

Next, gently fold in the sour cream and most of the grated sharp cheddar. This creates the essential Cheddar and chive filling .

Keep folding gently until just combined. Over-mixing here is how you destroy the fluffy texture you just worked for. We are aiming for light clouds, not cement mix.

The Second Act: Stuffing and Serving

Pile that amazing mixture back into the shells, mounding it high. Brush the tops with melted butter and sprinkle with the remaining cheese.

Back into the 400° F ( 200° C) oven for 15– 20 minutes . You want the cheese bubbling and the tops lightly golden.

These are incredible. They are substantial. Sometimes, I throw in cooked bacon and steamed broccoli for a delicious Broccoli bacon cheddar potatoes variation.

If you are prepping for a crowd, these are fantastic for Make ahead twice baked preparation. Just bake them until the stuffing is hot, then cool and cover.

Pop them back in for 20 minutes before serving. Enjoy, you lovely people!

What to Serve with Your Loaded Spuds

Honestly, these are a main event disguised as a side dish. When you serve up these magnificent Twice Baked Potatoes , you have already won dinner.

Since the fluffy potato filling is so rich—thanks to the butter and cream cheese stuffed potatoes —keep the main course simple.

These are the quintessential steakhouse side dish recipe , so naturally, they pair beautifully with a perfectly grilled medium-rare ribeye.

If steak isn't your bag, try a plain roasted chicken or maybe some pan-seared salmon. Don't go serving these next to a heavy casserole, alright? That's too much joy for one plate!

Plating wise? Just pile that Cheddar and chive filling high, higher than a skyscraper. Garnish with a few extra chives for a pop of green.

A robust red wine, like a Cabernet Sauvignon, is the classic pairing. Or, if you're a beer fan, a crisp Pale Ale cuts through that cheesy richness nicely.

Can I Make These Ahead? (Storage & Reheating)

Oh, yes, you absolutely can! The beauty of the Twice Baked Potatoes is that they are fantastic for batch cooking.

This is my favourite way to tackle a busy weekend dinner. You can do all the work—the scooping, the mixing, the stuffing—and stop just before the second bake.

If you are prepping them the day before, just cover the baking sheet loosely and stick them straight into the fridge.

They’ll last perfectly for 2–3 days. If you want to make ahead twice baked for longer, they freeze beautifully! Once stuffed, flash freeze them uncovered until solid, then wrap each potato tightly in cling film and foil.

They keep for a couple of months.

To reheat, always use the oven. I'm telling you, skip the microwave if you want the crispy potato skin secret to survive! Bake them straight from the fridge at 350° F ( 175° C ) for about 20 minutes, or until piping hot all the way through.

Mix It Up! Fun Twists and Swaps

The classic Cheddar and chive filling is perfect, but this is your potato—have fun! My kids demand the Broccoli bacon cheddar potatoes version every single time.

Just steam the broccoli florets quickly and crumble the bacon before stirring it into the filling mix. Yum!

If you need a dairy-free swap, use a good plant-based cream cheese and sour cream alternative. Because the Russet potatoes are naturally sturdy, they hold up well even with slight liquid adjustments.

For a seasonal swap, try using caramelized onions and some Gruyère cheese in the autumn. It’s glorious.

Just the Basics: A Quick Look at the Good Stuff

Let’s be real; these are comfort food, not diet food. But potatoes aren't the enemy! Russet potatoes are packed with potassium and fiber (especially if you eat that delicious crisp skin).

The high-fat content comes from the dairy, which makes this recipe taste so ridiculously good.

Remember, the secret to how to prevent gummy filling is to use the potato ricer technique and work fast while the pulp is hot.

That’s science! Doing this ensures you get pure, light, air-filled fluff, not stodge.

Go on, try these! You deserve this glorious, cheesy, potato hug. Bob’s your uncle, enjoy every single bite!