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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Course: Side Dish, Vegetable/side dish

Cuisine: Amercian

Keyword: baked potato, potaotoes

Prep Time: 15

Cook Time: 1 10

Total Time: 1 25

Servings:

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

Preheat 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 the 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 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 create 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.