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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.
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
Let’s Make Cheddar Gruyere Twice-Baked Potatoes
- Preheat the oven to 400°.
- Cut potatoes in half lengthwise.
- Drizzle extra virgin olive oil all over potatoes and sprinkle with salt and pepper.
- Lay them flesh down on a baking sheet and bake for 45 minutes or until they are fork-tender.
- While potatoes are baking, shred the cheese.
- Remove the potatoes from the oven and let them sit until they are cool enough to handle.
- Do not turn off the oven.
- Carefully scoop out the centers of the potatoes, without ripping the skin, to make a boat.
- Mash the scooped-out potato flesh.
- Mix in the butter and cream.
- Fold in the grated cheese.
- Add the fresh herbs, salt, and pepper.
- Fill the hollowed-out potato boats with the mashed potato mixture, filling each one with equal amounts.
- Top with extra cheese if desired.
- Bake for an additional 10 minutes.
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.
More KKM Side Dish Recipes
- Amish Macaroni Salad
- Mayonnaise Herb Roasted Potatoes
- Chili Honey Lime Roasted Sweet Potatoes
- Mexican Street Corn – Elote
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.
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Servings: 6
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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