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Cheesy Twice Baked Potatoes

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  • Author: Chef Lisa
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: side
  • Method: baked
  • Cuisine: American, Southern
  • Diet: Vegetarian


Cheesy twice-baked potatoes are a favorite side dish. Perfect for BBQs and Father’s Day.


  • 6 russet potatoes, similar in size and shape
  • Oil and salt to coat the potatoes
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/3 cup heavy cream
  • 1 teaspoon kosher salt, to taste
  • 1/2 teaspoon white pepper
  • 11/2 cups shredded cheddar cheese, divided
  • 3 green onions, thinly chopped (both white and green parts)


  1. Preheat oven to 375°F. 
  2. Wash potatoes, oil, and salt the skins. 
  3. Bake the potatoes in oven for 1 hour until baked and soft. Remove and allow the potatoes to cool until you can handle them.
  4. Slice off the top 1/3 of each potato. 
  5. Carefully scoop out the flesh of the potato leaving a ⅛” shell. Being careful not to break the skin sides or bottom.
  6. In a medium bowl, add the potato flesh, butter, sour cream.
  7. Add half of heavy cream, adding more as needed to create a creamy filling. 
  8. Season with kosher slat and pepper. Taste and adjust seasoning as desired.
  9. Stir in 3/4 cup shredded cheddar cheese and the green onions.
  10. Use a spoon to fill each skin with  seasoned potato filling until heaped above the top of the potato and top with remaining cheese.
  11. Arrange on a baking sheet and bake a second time for 20 minutes or until the potatoes are heated through and the cheese is melted.
  12. Serve immediately.


 You can prepare the cheesy twice-baked potatoes through step 10 ahead of time. Refrigerate for a up to a day or freeze each stuffed potato on a baking sheet until solid and firm. Remove each frozen potato and store them in a zip close bag. Add an extra 10-15 to the second baking time to bake the frozen potatoes.