Twice Baked Potatoes

Lunch, Main Dishes


Prep Time

60 to 90 mins



My wife and I love to eat these Twice Baked Potatoes on Sunday evenings. She enjoys more of a vegetarian option so I've included that recipe too. There's nothing like ending your weekend with a delicious twice baked potato!


  • One 1 lb. russet baking potato
  • 1 Tbsp. olive oil
  • 1 tsp. coarse sea salt
  • 3 Tbsp. soft unsalted butter
  • 1 cup grated sharp Cheddar cheese
  • 1 Tbsp. heavy cream
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 Tbsp. chopped chives


  1. Preheat the oven to 450 degrees.

  2. Then, thoroughly clean the potato with cold water. We want to make sure we are removing any excess dirt.

  3. Dry the potato and let it sit for 10 minutes.

  4. Using a fork or a knife, poke small holes all over the potato.

  5. Proceed to rub the potato with olive oil and sprinkle it with the coarse sea salt.

  6. Go ahead and place the potato on a baking sheet with a rack and then place it in the oven for 1 hour.

  7. After an hour is up, remove the potato from oven and let it cool for 10 minutes.

  8. Then, you'll need to split the potato in half, lengthwise.

  9. Using a spoon, remove the inside of the potato and place it into a mixing bowl.

  10. Combine the potato with the butter, cream, and ¾ of the cheese.

  11. Use a whisk to make the consistency smooth so there's no lumps remaining.

  12. Add salt and pepper to taste.

  13. Place the filling back into both halves of the potato.

  14. Top with the remaining ¼ of sharp cheddar cheese.

  15. Place back into the oven for 15 minutes or until the cheese starts to get a golden crust with crispy edges.

  16. Garnish with chopped chives and enjoy!

  17. Optional mushroom, onion filler (vegetarian)

    2 Tbsp. olive oil

    1 cup Cremini mushrooms

    4 garlic cloves

    ½ medium yellow onion, chopped

    Salt and pepper to taste

    Heat 1 Tbsp. olive oil on medium heat in a medium saucepan. Finely chop the garlic and onion. Add the garlic and onion to the olive oil until the onion becomes translucent which takes about 5 minutes. Then, add the mushrooms to saucepan. Combine all of the ingredients so they are coated with the olive oil. Add salt and pepper. Cook for an additional 5 minutes or until the mushrooms are soft. Combine this mixture plus 2 Tbsp. of olive oil to the inside of the potato. Mix to combine all ingredients. Place back into the oven for 15 minutes or until the cheese starts to get a golden crust with crispy edges. Garnish with chopped chives. Enjoy!