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There’s nothing quite like the hearty comfort of twice-baked potatoes. With their crispy potato skins and creamy mashed centers, they’re the ultimate side dish that wins hearts year-round. Whether you’re prepping for a holiday gathering or planning a weeknight dinner, this twice-baked potato recipe is packed with flavor and irresistibly cheesy goodness. Using classic russet potatoes, sour cream, butter, and Colby Jack cheese, this version delivers the crispy edges and creamy filling every great twice-baked potato should have. It’s a go-to recipe that’s both nostalgic and totally customizable. Plus, it pairs perfectly with just about any main course.

A fluffy baked potato split open, loaded with gooey melted cheddar, with a bite already taken and some cheesy goodness on a fork—all on a plain white plate.

This dish is perfect if you are craving creamy mashed potatoes, crispy potato skins, loaded baked potatoes, cheesy stuffed potatoes, Colby Jack cheese, russet potatoes or the perfect side dish for your comfort food meal.

The Chemistry of Twice-Baked Potatoes

Russet potatoes are ideal for this recipe due to their high starch content, which yields a fluffier mashed filling. The first bake allows the potato flesh to soften, making it easy to mash and combine with creamy add-ins like butter, sour cream, and milk. The second bake brings everything together, letting the cheese melt and the skins crisp up for contrast. Overmixing can result in a gummy texture, while the balance of dairy keeps the filling rich without becoming overly dense.

There’s a tray of baked potatoes on the counter, with bowls of shredded cheese, butter, milk, sour cream, and some salt and pepper nearby.

Recipe Troubleshooting

Potato skins can tear easily if you try scooping while they’re still too hot- let them cool slightly first. Cooling before scooping and leaving a thin layer of potato intact helps the skin hold its shape.

If your mash is too runny, it may be from too much milk or over-mixing.

Also, make sure your cheese is grated evenly to melt uniformly. If the cheese browns too fast, tent the tray with foil.

Some say their cheese burned or didn’t melt properly– shredding it fresh and using even portions helps.

Always check your potatoes are fork tender before scooping- the first bake is essential.

What kind of potato works best– russet win for their fluffy interiors and sturdy skins.

For reheating, use the oven rather than the microwave to preserve texture.

If you’re craving variety, try adding green onion, bacon bits, or even a hint of garlic powder for more flavor.

If your filling is too dry or bland, it’s often from under-seasoning or not enough dairy.

A metal mixing bowl filled with mashed potatoes sits next to trays of empty potato skins, all set and ready to be stuffed, right on the kitchen counter.
Potato halves on a baking sheet, loaded up with a creamy mix and a pile of shredded cheese—just waiting to hit the oven!.
Twice-baked potato halves stuffed with creamy mashed potatoes and melty cheddar cheese, all cozied up together on a baking tray.

Serving Suggestions

These easy twice-baked potatoes are a great dish for so many occasions: Thanksgiving potatoes, game day appetizers, Fall comfort food, make-ahead holiday sides, cozy winter recipes, vegetarian party snacks.

Pair them with roast chicken or grilled steak for a filling dinner. A crisp green salad or steamed broccoli can balance the richness. Garnish with bacon bits, chives, chopped green onions, hot sauce, or a dollop of sour cream for extra indulgence. For parties, serve mini versions on a platter. Or for a gourmet touch, add a drizzle of garlic aioli or a sprinkle of blue cheese.

My dad used to make these twice-baked potatoes every holiday, and I remember watching him scoop out the potato flesh with such precision. It’s was one of the first recipes I learned to make on my own, and I still get a little flashback of sitting at the kitchen counter watching my dad. It’s one of those recipes that tastes like home.

Cheesy twice-baked potatoes are lined up on a baking sheet, while two sit on a white scalloped plate over a pink cloth. Forks are right next to the plate, ready to dig in.

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A tray of twice-baked potatoes is sitting on a metal baking sheet—each potato half is stuffed with creamy mashed filling and topped with gooey melted cheese.

Twice-Baked Potatoes with Buttery Mash and Cheese

Twice-baked potatoes are the definition of comfort food: warm, cheesy, and endlessly customizable. Whether you’re preparing them for a weeknight dinner or a special holiday feast, they bring a delicious nostalgic touch to any table. Don’t be afrain to make them your own- play with the fillings, try new cheeses, and enjoy every last bite. Let me know in the comments how yours turned out or what creative twists you added!

Cheesy twice-baked potatoes on a white plate, fork ready with a bite! Text says: Cheesy Twice-Baked Potatoes Recipe by Mrs Mad. If you love classic twice-baked potatoes, you’ll want to try this one!.

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A fluffy baked potato split open, loaded with gooey melted cheddar, with a bite already taken and some cheesy goodness on a fork—all on a plain white plate.

Easy Twice-Baked Potatoes with Colby Jack Cheese

5 from 1 vote
Author: Madison Reid
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 8
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Creamy, cheesy, and tons of flavor, these twice-baked potatoes with sour cream, butter, and Colby Jack cheese, these twice-baked potatoes are the perfect pairing for any bbq, picnic, and side dish. Serve them as a main dish or side dish, you won’t be disappointed!

Ingredients 

  • 4 russet potatoes
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 8 tbsp unsalted butter
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground pepper
  • 1 cup Colby Jack cheese grated

Instructions

  • Preheat the oven to 350 degrees, wash and stab the potatoes with a fork 5 times.
  • Place the potatoes on a baking sheet and bake for 1 hour.
  • Remove, allow the potatoes to cool for 10 minutes, and then slice them in half, long way.
  • Scoop the potato out leaving the skin intact.
  • With a hand mixer, mash the potatoes and mix in 1/2 cup sour cream, 1/2 cup milk, 8 tbsp unsalted butter, 1/2 tsp salt and 1/2 tsp pepper.
  • Place the potato skins on a baking sheet facing up.
  • Fill the skins with the mashed potatoes and top evenly with 1 cup grated Colby Jack cheese.
  • Place in the oven and bake for 15 minutes.
  • Remove, allow to cool and enjoy!

Nutrition

Calories: 287kcal Carbohydrates: 21g Protein: 7g Fat: 20g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.5g Cholesterol: 56mg Sodium: 262mg Potassium: 511mg Fiber: 1g Sugar: 2g Vitamin A: 630IU Vitamin C: 6mg Calcium: 164mg Iron: 1mg
Course: Side Dish

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