Mmm, 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 ahead of time 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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Cheese Potatoes were first introduced to our family by my mother-in-law. That’s what they’re called at family get-togethers around her table. Whenever we gather, we always look forward to them, especially for the holidays with their festive red and green appearance.
But you don’t have to wait for Christmas to try them. They are good-eatin’ any time of year. One suggestion I have is preparing them ahead of time to refrigerate or freeze until you’re ready to bake and serve. You can even heat them on the grill alongside your favorite outdoor cooking foods.
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 behind a margin of potato on the skin to help hold it together.
The hot potato pulp helps the butter and cheese begin to 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 then stuff that cheesy goodness into the shells.
My mother-in-law’s original recipe calls for a garlic cheese roll, but those rolls are kinda’ 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 heating through and through. See how easy?
Warning; the aroma from baking these bundles that will fill your kitchen is divine!