These buttery, garlicky, Twice-Baked Cheese Potatoes are not your usual bake, mash, stuff, and bake-again potato recipe. Nope! These stuffed spuds are filled with simple ingredients packed with melty, cheesy flavor. They are easy to assemble and can be made beforehand to serve later for easy prep. And I'd bet you can't eat just one if I was a bettin' woman!
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My mother-in-law first introduced cheese potatoes to our family. We call them cheese potatoes at family get-togethers around her table. Whenever we gather, we always look forward to them, especially during the holidays, when they have their festive red and green appearance.
But you don't have to wait for Christmas to try them. They are good-eating' any time of year. One suggestion I have is to prepare them ahead of time to refrigerate or freeze until you're ready to bake and serve. You can even heat them with your favorite outdoor cooking foods on the grill.
Try this Best Homemade Mashed Potatoes, Prize-Winning Recipe for another delicious potato recipe. The potatoes are perfectly flavored just as they are, and the best tips I am sharing make them a winner!
It Starts With A Hot Potato
These potatoes are a cinch to make. You can begin prepping them while they're baking. First, place a stick of butter, grated cheese, and other ingredients into a large bowl to allow them to come to room temperature. After baking, cut the hot potatoes in half lengthwise. Then, let them cool enough to touch (careful not to burn yourself) and scoop out the pulp with a spoon. Next, add the insides of the potatoes to the cheese mixture. Also, leave a margin of potato on the skin to help hold it together.
The hot potato pulp helps the butter and cheese melt and blend the ingredients together. There is no whipping with an electric mixer here. We keep it simple by using a spoon to mix and stuffing that cheesy goodness into the shells.
My mother-in-law's original recipe calls for a garlic cheese roll, but those rolls are kind of hard to find these days. So, I modified her recipe by using garlic granules along with a Mexican-style four-cheese blend.
This blend of cheeses is my favorite for melting in a casserole or for an ooey, gooey, cheesy topping on whatever is needed at the moment. You can use any good melting cheese you like.
Lastly, dress these Twice-Baked Cheese Potatoes up with a sprinkle of paprika before they're heated through. See how easy it is?
Warning: The aroma from baking these bundles will fill your kitchen, which is divine!
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Twice-Baked Cheese Potatoes
A twice-baked potato flavored with butter and garlicky cheese that's easy to make ahead and bake later.
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
Ingredients
- 8 large baking potatoes
- 1 stick (½ cup) salted butter
- 8 ounces Mexican Style Four Cheese Blend Shredded Cheese
- ½ cup green pepper, chopped
- 4 ounces chopped pimento, drained
- ¼ cup onion, minced
- 2 ½ teaspoon garlic granules
- 1 teaspoon salt
- Paprika
Instructions
- Preheat oven to 425 degrees.
- Rinse, dry, and rub potatoes with cooking oil. Place them on a baking sheet; do not wrap them in foil.
- Puncture the potatoes three times with a fork on both sides, then bake for 1 hour and 15 minutes or until a fork easily pierces through.
- Place the rest of the ingredients except for the paprika into a large bowl while the potatoes are baking.
- Remove potatoes from oven and cut in half lengthwise.
- When the potatoes are cool enough to handle, scoop the pulp out with a large spoon, leaving a layer of potato on the skin to help them stay intact.
- Place the potato pulp into the large bowl over the ingredients to start melting the cheese and butter and set the potato shells aside on the baking sheet.
- Stir the pulp to combine with the ingredients and fill the shells with the cheese potato mixture.
- Sprinkle the potato halves with paprika, and bake the cheese potatoes at 350 degrees until they are heated through about 30 minutes.
Notes
- Prepare the potatoes and refrigerate or freeze them for a later date; defrost before baking.
- The potato mixture can be placed into a casserole dish and baked instead of filling potato shells.
- Substitute any good melting cheese for the Mexican blend.
- Wrap 2 halves together with aluminum foil and place it on a hot grill to heat before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Side Dish / vegetables
- Method: Baking
- Cuisine: American
What To Serve With Twice-Baked Cheese Potatoes?
This dish goes well with just about any kind of meat like Instant Pot Rolled Round Steak, Roasted Turkey, Seasoned With A Brine, or even Best Sizzle Burger Recipe and Marinated Hot Dogs.
And if you're not in the mood for stuffing the shells, you can place the potato mixture into a casserole dish, top with paprika, and bake until it's hot and bubbly.
Let me know how you decide to serve these Twice-Baked Cheese Potatoes. You know I love hearing from you!
"Listen well and you will be pronounced a 'brilliant' conversationalist."
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