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Home » Sides » Cheddar Gruyere Twice-Baked Potatoes

Cheddar Gruyere Twice-Baked Potatoes

Last Updated on October 8, 2022. Originally Posted on November 17, 2022 By Laura Franco / Leave a Comment

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These potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese. via @krazykitchenmomThese potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese. via @krazykitchenmomThese potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese. via @krazykitchenmomThese potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese. via @krazykitchenmom

These potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese.

twice baked potato, steak on a cutting board. Glass of red wine on the side

Why We Love These Potatoes

Twice-baked potatoes are nostalgic for me. My Mom used to make them on special occasions and holidays. They always meant it was going to be a fantastic dinner.

Now, I know Mom’s secrets because these potatoes are easy to prep and make ahead. You can also make a double batch and freeze them. They are a great way to impress and feed a large group.

Ingredients

  • Russet potatoes
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • Melted butter
  • Heavy cream
  • Shredded cheddar gruyere cheese
  • Fresh thyme sprigs
potatoes, cream, cheddar gruyere photo

Let’s Make Cheddar Gruyere Twice-Baked Potatoes

  1. Preheat the oven to 400°.
  2. Cut potatoes in half lengthwise.
  3. Drizzle extra virgin olive oil all over potatoes and sprinkle with salt and pepper.
  4. Lay them flesh down on a baking sheet and bake for 45 minutes or until they are fork-tender.
potatoes on a baking sheet
  1. While potatoes are baking, shred the cheese.
  2. Remove the potatoes from the oven and let them sit until they are cool enough to handle.
  3. Do not turn off the oven.
  4. Carefully scoop out the centers of the potatoes, without ripping the skin, to make a boat.
  5. Mash the scooped-out potato flesh.
  6. Mix in the butter and cream.
  7. Fold in the grated cheese.
  8. Add the fresh herbs, salt, and pepper.
  9. Fill the hollowed-out potato boats with the mashed potato mixture, filling each one with equal amounts.
  10. Top with extra cheese if desired.
  11. Bake for an additional 10 minutes.
four photos showing how to prepare mixture for twice baked potatoes

Krazy Kitchen Mom Tips

  • Russet potatoes are best for this recipe. Be sure to wash the potatoes thoroughly before cooking.
  • Do not “over-mash” or beat the mashed potatoes with a mixer. Over mashing and mixing creates potatoes with a gummy texture.
  • To make these potatoes ahead of time, prepare them to the step of topping the stuffed potatoes with extra cheese. They can sit out at room temperature for 1 hour before you bake them. Or cover them and place them in the refrigerator up to overnight.
  • You can also freeze these potatoes, cooked or prepped, and bake from frozen when you want twice-baked potatoes.
twice baked potato, steak on a cutting board. Glass of red wine on the side

More KKM Side Dish Recipes

  • Amish Macaroni Salad
  • Mayonnaise Herb Roasted Potatoes
  • Chili Honey Lime Roasted Sweet Potatoes
  • Mexican Street Corn – Elote
twice baked potato, steak on a cutting board. Glass of red wine on the side

Cheddar Gruyere Twice-Baked Potatoes

These potatoes are always a family favorite! Easy baked potatoes filled with creamy cheesy mashed potatoes and topped with more cheese.
Print Pin Rate
Course: Side Dish, Vegetable/side dish
Cuisine: Amercian
Keyword: baked potato, potaotoes
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 6
Author: Laura Franco

Ingredients 

  • 4 large russet potatoes
  • 2 tbsp extra virgin olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 3 tbsp melted butter
  • 1/2 cup heavy cream
  • 2 cups shredded cheddar gruyere cheese (substitute with 1 cup white cheddar and 1 cup gruyere)
  • 6-7 sprigs fresh thyme

Instructions

  • Preheat oven to 400°.

Notes

Krazy Kitchen Mom Tips
  • Russet potatoes are best for this recipe. Be sure to wash the potatoes thoroughly before cooking.
  • Do not “over-mash” or beat the mashed potatoes with a mixer. Over mashing and mixing creates potatoes with a gummy texture.
  • To make these potatoes ahead of time, prepare them to the step of topping the stuffed potatoes with extra cheese. They can sit out at room temperature for 1 hour before you bake them. Or cover them and place them in the refrigerator up to overnight.
  • You can also freeze these potatoes, cooked or prepped, and bake from frozen when you want twice-baked potatoes.
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Last Updated: October 8, 2022

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