Baked potato

I don’t do a lot of things in the kitchen purely for esthetic reasons, but these twice baked potatoes are one of my more beautiful exceptions to that rule. You can get almost the exact same flavors by just adding stuff to a regularbaked potato, but what you won’t get in that scenario is the impressive, over-stuffed height, and gorgeous, golden-browned crust seen here.

Is it worth it? Only you can answer that. For me, once in a while, for those extra fancy dinners, the answer is a resounding yes. Taste is, and always will be, the most important aspect of cooking, but when entertaining guests on special occasions, don’t forget that you’re putting on a show with the food. And when it comes to starchy side dishes, this is a great way to express that flair for the dramatic.

Like I said in the video, this is a demonstration of technique, and not necessarily a recipe I want you to follow verbatim. I will list what I used below, since I’m required to by food blogger common law, but if there was ever a recipe that you’d want to experiment with, this is the one.

By the way, since there’s a certain amount of prep involved here, you can make these ahead of time, up to the point of the second baking, and then just finish when it gets closer to service. I hope you give this show stopping side dish a try soon. Enjoy!

Ingredients for 4 Twice Baked Potatoes:

4 large russet potatoes

3 tbsp butter

1 or 2 tbsp minced green onion

salt, pepper, cayenne to taste

1/2 cup shredded white cheddar cheese

1/2 cup cream or milk

1 egg yolk

Bake at 400 degrees F. for an hour to cook potatoes, and then 20-30 to brown after stuffing.


  • 4 large russet potatoes
  • 2 teaspoons vegetable oil
  • 3 tablespoons butter
  • 1 tablespoon minced green onion
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup shredded white Cheddar cheese
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1 tablespoon butter, melted
  • 1 teaspoon paprika
  • Add all ingredients to list
  • Prep

30 m

  • Cook

1 h 20 m

  • Ready In

2 h

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Rub potatoes with vegetable oil and place on the prepared baking sheet.
  3. Bake in the preheated oven until a paring knife easily inserts into the center of a potato, about 1 hour. Set aside to cool until easy to handle, about 10 minutes.
  4. Cut 1/3 off each potato lengthwise. Scoop flesh from each potato to within about 1/8-inch of the skins. Transfer flesh to a bowl.
  5. Combine potato flesh with butter and green onion; stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, and cheese; stir until cheese is melted. Pour cream and egg yolk into potato mixture; mix to combine. Season with salt to taste.
  6. Place small piece of potato skin inside the bottom of each larger potato shell. Fill each potato with an equal amount of cheese mixture. Gently press the surface of the filling with a fork to create texture. Brush tops with melted butter and sprinkle with paprika.
  7. Bake stuffed potatoes until golden brown on top, 20 to 30 minutes.

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  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.



4 large potatoes, scrubbed

30 ml ( 2 tbsp ) milk

25 g butter

Salt and pepper

Prick the potatoes with a fork and bake them in the oven at 200 C ( 400 F ) mark 6 for 1-1 1/2 hours or until soft when squeezed. Break open or cut a slice from the top and scoop out the flesh into a bowl. Cream with milk and butter and season well.

Mix the creamed potato with any of the following fillings and pile into the empty potato jacket to serve.

Filling 1

175 g Cheddar cheese, grated

60 ml ( 4 level tbsp ) chutney

Filling 2

450 g minced beef, cooked

1 small onion, skinned and finely chopped

Filling 3

225g ham, chopped

30 ml ( 2 level tbsp ) pickle

Filling 4

175 g cottage cheese

Or 150 ml natural yogurt

20 ml chopped fresh chives

Filling 5

1 stick celery, finely chopped

100 g cheese, grated

25 g walnuts, chopped

Filling 6

100 g bacon, grilled and finely chopped

2 spring onions, chopped

50 g peanuts

60 ml soured cream

Serves 4


Baked potato with a crispy top, recipes for baked potatos, home baked potsatoes, best baked potato recipes

To start, you will need the following ingredients:
• Yukon Gold potatoes
• Olive oil
• Sea Salt
• Shredded cheddar cheese
• Bacon bits
First, preheat your oven to 425 degrees.
Next, cut the top off of the potatoes. Then, use a small knife to cut rings around the inside of the potato.

Flip the potato over and make cuts all the way around the potato. Be sure to leave a small portion at the top uncut. These cuts need to go all the way through the center of the potato.

Carefully flip the potato back to the other side. Check if you need to make any of the cuts deeper and make the necessary cuts.
Brush the potatoes with olive oil and then sprinkle sea salt on top.

Place the potatoes on foil, and bake them at 425 degrees.

After 30 minutes of baking, take them out and brush the tops with additional olive oil and sprinkle more sea salt. Then, place them back in the oven for another 30 minutes.

After baking for an hour, add shredded cheese to the potatoes.

Return them to the oven so that the cheese has time to melt. This should take about 5 minutes.

Once melted, remove the potatoes from the oven and sprinkle bacon bits on top. Then serve!

Isn’t this delicious? Feel free to add other add-ons such as sour cream and onions.

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