There’s something about twice baked potatoes that just feels like a hug in food form. These ones are loaded with all the good stuff – creamy mash, tangy sour cream, melty cheese, and a little paprika kick on top. I love how easy they are to pull together, and they always feel a bit more special than your everyday baked potato. Perfect for a cozy night in, as a side dish, or even the main event with a crisp green salad. Trust me, you’ll be going back for seconds.
Twice Baked Cheesy Potatoes
Crispy baked potato shells filled with cheesy mashed potatoes, baked until golden. Simple, cozy, and so satisfying.
Equipment
- Spoon
Ingredients
- 2 large baking potatoes washed and scrubbed clean
- ½ stick softened butter 55g
- 3 oz softened cream cheese 85g
- 2 tablespoons sour cream
- 1 tablespoon whole milk 15ml
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives for serving
- Paprika for serving
Instructions
- Preheat the oven to 400ºF / 200ºC degrees and place the potatoes whole onto a baking sheet.
- Bake for around an hour until the potatoes are tender.
- Remove from the oven and slice a thin slice off the top of the potatoes and scoop out all the potato into a bowl.
- Add in the butter, cream cheese, milk, sour cream and season with salt and pepper. Mix until fully combined.
- Scoop back into the potato shells and sprinkle with the paprika.
- Bake in the oven for a further 25 minutes, then serve with a green salad and chopped fresh chives.
Notes
These are also fantastic with chopped cooked bacon or pancetta mixed into the mashed potatoes or sprinkled over the top.
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