Cheesy Twice-Baked Potatoes

"I love that I can stuff these potatoes ahead of time. While the turkey rests, I put them in the oven," says Katie.

Total Time:
1 hr 45 min
20 min
1 hr 25 min

8 servings

  • 4 russet potatoes, scrubbed
  • 4 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/2 cup sour cream
  • 2 tablespoons minced fresh chives, plus more for topping
  • 2 cups grated white cheddar cheese (about 8 ounces)
  • Kosher salt and freshly cracked black pepper
  • Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

  • Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside.

  • Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells.

  • In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste.

  • Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

  • Photograph by Steve Giralt

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