Active Time
15 min
Total Time
1 hour 45 minutes
If anyone tries to tell you the perfect side dish doesn’t exist, politely point them toward this recipe for twice-baked potatoes. The prep time is minimal (just 15 minutes); the ingredients list is short and customizable; and the combination of crispy potato shells and cheesy, garlicky filling is comfortingly familiar but never dull. Russet potatoes are especially suited because they contain more starch and less moisture than their waxier cousins, allowing the potato flesh to break down beautifully as they bake. (Read more about the many varieties of potatoes.)
This streamlined recipe for twice-baked potatoes is easy to tweak. Mix in chopped pickled jalapeños or finely chopped chives, parsley, or green onions to the mashed potato mixture. You can play around with the cheese too. Sharp cheddar has a richer, saltier bite, while mild cheddar will be more melty. Want a super creamy filling? Swap in American cheese. Or get funky and trade the cheddar for crumbled blue cheese or Brie. Garnish with chopped scallions and several grinds of black pepper, or go for broke by topping the whole thing with cooked bacon crumbles. Do future you a favor and make a few extra potatoes to reheat for a stellar lunch or cheeky breakfast the next day; they’ll keep, stored in an airtight container in the fridge, for up to 3 days.
Don’t want to fuss with a bunch of individual potatoes? This stuffed potato casserole has you covered.
Ingredients
4 servings
Step 1
Place rack in middle of oven and preheat to 400°.
Step 2
Cut off and discard top third of 1 medium head of garlic and wrap remainder in foil. Prick 4 medium russet potatoes (about 2 lb. total) with a fork. Transfer potatoes and foil-wrapped garlic to a rimmed baking sheet and bake 45 minutes. Remove garlic and continue baking potatoes until fork-tender, about 20 minutes more. (Leave oven on.)
Step 3
Squeeze garlic cloves into a medium bowl and discard skins. Stir in 3 Tbsp. unsalted butter, softened, ⅓ cup sour cream, and 4 oz. (1 cup) coarsely grated cheddar cheese.
Step 4
Cutting lengthwise, remove top fourth of each potato and discard. Leaving ¼"-thick shells, scoop flesh out of potatoes and add to cheese mixture. Mash with a potato masher or fork to combine. Season with kosher salt and freshly ground black pepper and divide mashed potato filling among shells. Rearrange stuffed potatoes on the same rimmed baking sheet and sprinkle with remaining 2 oz. (½ cup) coarsely grated cheddar cheese; bake until heated through, 15–20 minutes.
Editor’s note: This twice-baked potato recipe was first printed in the January 2002 issue or ‘Gourmet’ as ‘Cheddar Garlic Stuffed Potatoes.’ Head this way for more of our best potato recipes →
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Reviews (30)
Back to TopThese potatoes are great! I didn't have cheddar cheese or sour cream, so I substituted with Colby and plain 2% Greek yogurt respectively. My boyfriend and I had these with sautéed mushrooms and spinach and a garden salad. They'd be a great accompaniment to a rib eye, too! Bon apetit!
jenh3
Yonkers, NY
3/31/2017
Followed to the letter and was very pleased with the result. Looked as good as it tasted too. I will definitely make this again!
ldyday
Central Florida
10/27/2012
4 Forks ! My Husband & I both liked these very much, I do agree with the other reviewers that say more garlic is needed! I know it sounds strange that one whole head isn't enough but roasting the garlic really mellows it and it's not overpowering in the least. Next time I would use two whole heads of roasted garlic. Make sure you use enough salt & pepper. My only complaint is that the cheese 'on top' melted all down the sides and on to the cookie sheet. The cheese on the cookie sheet crisped up nicely though & tasted great. I put chili pepper flakes on mine for some added heat. Hubby at his 'as is'. Nice that this can be made ahead of time. This is a keeper.
sandart
6/30/2011
This is a good recipe which allows for a lot of experimentation. My 13 yr. old daughter had two friends stay for dinner at the last minute; I made these and added chopped sauteed mushrooms and onions, put in some tarragon, and used Monterey Jack that I had on hand. They all loved them. If I was not the only carnivore in my family, I'd definitely be adding some crumbled bacon!
Anonymous
New York, NY
5/9/2011
THE POTatOES WERE SO HaRD TO COME OFF FROM THE PEEL. I ENDED UP CHOPPING THEM AND MIXING THEM aLLTOGETHER TO GET BaKED. YOU NEED MUCH MORE TIME THAN REQUIRED ON THE RECIPE
krisexy
CHICagO
11/20/2009
Made these the other night.... WOW! My suggestion though is to put all of the ingredients into a mixer. Let the cheese, garlic, potatoes, and sour cream really combine together to make like a paste of sorts... Unbelievable taste... Roasting the garlic is the key here... Enjoy!
Anonymous
New York, NY
3/10/2009
Very good and very easy. Great to make ahead of time for a dinner party. Added a couple dashes of hot sauce to the mix to add some heat and it turned out fine.
superrj
2/17/2009
Yum. I only rated this 3 forks because I really didn't follow the recipie exactly. I roasted baby red potatoes, cut them in 1/2 and then made the filling with Danish bleu cheese. I put the filling through a food ricer so the middle was an elegant, soft and smooth burst of creamy bleu cheese and potatoe. I didn't have one piece left over with rave reviews from my guests. Soo good and elegant. My family would love the recipie as written too.
Anonymous
Lebanon, MO
2/9/2009
These were perhaps the very best stuffed spuds ever. I served a crowd of 12 and not a skin was left! I prepared them the night before and then let them sit out for about an hour before cooking for about 20 min. before serving. Absolutely fantastic!
dsulli2222
Norwalk, CT
3/2/2008
Delicioso! I had three medium russet potatoes on hand and so added slightly less of all ingredients except the garlic. I still used one clove although I think 1 1/2 to 2 cloves would have been even better. Used Tillamook Sharp Cheddar and the results were great. It went beyond comfort food - the roasted garlic lifts the spirits and sharpens the senses! We had these with rotisserie chicken and broccoli. Will make again and again!
crfoodie
Pacific Northwest
10/25/2007
Yummy recipe. I thought a large potato would be too much for one person, but everyone ate their entire serving! I made these earlier in the day, refrigerated them and reheated them as the roast was resting. Do use all the garlic. This recipe is a keeper.
Anonymous
Boston, MA
1/2/2007
I LOVE these potatoes. I used a Tillamook vintage white medium chedder and it was fantastic. I made five potatoes and my husband was begging for more.
tmnorth
8/21/2006
Great recipe. The roasted garlic is key. I've made these several times and each time my teenage sons ask me to please "make more next time"!
Anonymous
Shrewsbury,MA
11/10/2005
Excellent!
Anonymous
Florida
9/10/2005
We have NEVER tasted such great potatoes! We served these for Easter Dinner and they were a big hit. I misread the recipe and whipped them in the food processor and they were great, but some of them did not hold their shape when being baked, so next time I will try them just mashed a bit. But I also think my boo-boo has inspired me to make what will be, without a doubt, the best mashed potatoes I will ever have... the world of roasted garlic has been opened. We made a few extra potatoes and instead of baking them all for the second time (to eat right away), we froze a few that were at the "halfway point" and had them later in the week... and they were still great. I think I will have to make a big batch and freeze them individually so that we can have them whenever we want... they were sooooo good!
from Montreal named Bernaie
Montreal named Bernaie
3/31/2005
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