I make these Creamy Herb & Cheese Twice Baked Potatoes whenever I want a comforting, crowd-pleasing side dish that feels a little extra special. The crispy potato shells are filled with fluffy mashed potatoes blended with fresh herbs and melted cheese, then baked again until golden and bubbly. I love how each bite delivers creamy, cheesy goodness with just the right touch of freshness from the herbs.
Why You’ll Love This Recipe
I love this recipe because it turns simple baked potatoes into something truly indulgent. The contrast between the crispy skins and the creamy filling makes every bite satisfying. I also appreciate how easy it is to prepare ahead of time, which makes it perfect for family dinners, holidays, or gatherings. The combination of cheddar and Parmesan creates a rich, savory flavor, while the fresh parsley and green onions add brightness. I find that it pairs beautifully with roasted meats, grilled dishes, or even a simple salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large russet potatoes
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons unsalted butter, softened
1/2 cup sour cream
1/3 cup whole milk
1 cup shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
Directions
I start by preheating the oven to 400°F (200°C). I scrub the potatoes clean, pat them dry, and rub them with olive oil. Then I sprinkle them generously with salt.
I place the potatoes directly on the oven rack and bake them for 50–60 minutes, until they are fork-tender. Once baked, I remove them from the oven and let them cool slightly.
I slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins to help them hold their shape.
To the bowl, I add the butter, sour cream, milk, 3/4 cup of the cheddar cheese, Parmesan, green onions, parsley, garlic powder, salt, and pepper. I mash everything together until the mixture is smooth and creamy.
I spoon or pipe the mashed potato mixture back into the potato skins, mounding it slightly on top. Then I sprinkle the remaining cheddar cheese evenly over each filled half.
I return the potatoes to the oven and bake them for another 15–20 minutes, until the cheese is melted and bubbly and the tops are lightly golden. Before serving, I like to garnish with extra chopped parsley or green onions.
Servings and timing
I prepare this recipe in about 15 minutes, and the cooking time is approximately 80 minutes, bringing the total time to 95 minutes. This recipe makes 4 servings. Each serving contains approximately 410 kcal.
Variations
I sometimes switch up the cheeses by using mozzarella, Monterey Jack, or Gruyère for a different flavor profile. When I want extra richness, I mix in a bit of cream cheese. For added texture, I like to stir in crispy turkey bacon or sautéed mushrooms. If I want a stronger herb flavor, I add fresh chives or thyme. I also enjoy making a spicy version by mixing in a pinch of smoked paprika or diced jalapeños.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I am ready to reheat, I place the potatoes in a 350°F (175°C) oven for about 15–20 minutes, until heated through. If I am short on time, I reheat them in the microwave, though I find the oven method keeps the skins crispier. I can also freeze them before the second bake, tightly wrapped, for up to 2 months, then bake from frozen, adding extra time as needed.
Related Recipes:
- Garlic Mushroom Pasta
- Hearty Cheddar Garlic Herb Potato Soup
- Crispy Garlic Herb Roasted Potatoes Carrots, and Zucchini
FAQs
Can I make these potatoes ahead of time?
I often prepare them up to the point of the second bake, then refrigerate them. When I am ready to serve, I simply bake them until hot and bubbly.
What type of potatoes work best?
I prefer russet potatoes because their starchy texture makes the filling fluffy and light while the skins crisp up nicely.
Can I make this recipe vegetarian?
This recipe is already vegetarian as written. I just make sure the cheeses I use are made without animal rennet if that is a concern.
How do I keep the potato skins from tearing?
I leave a thin layer of potato inside the skins when scooping out the flesh. This helps them stay sturdy and hold their shape after refilling.
Can I freeze twice baked potatoes?
I freeze them before the second bake for best results. When I am ready to enjoy them, I bake them straight from frozen, adding extra baking time until they are fully heated through.
Conclusion
I find these Creamy Herb & Cheese Twice Baked Potatoes to be the ultimate comfort side dish. The crispy shells, creamy filling, fresh herbs, and melted cheese come together in a way that feels both classic and indulgent. Whether I serve them for a holiday meal or a cozy weeknight dinner, they always disappear quickly from the table.
📖 Recipe:
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Creamy Herb & Cheese Twice Baked Potatoes
- Total Time: 95 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy baked potato shells filled with creamy mashed potatoes, fresh herbs, and melted cheese, then baked again until golden and bubbly. This comforting side dish is rich, flavorful, and perfect for gatherings or weeknight dinners.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
Salt and black pepper to taste
3 tablespoons unsalted butter, softened
1/2 cup sour cream
1/3 cup whole milk
1 cup shredded cheddar cheese, divided
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes clean, pat dry, rub with olive oil, and sprinkle generously with salt.
- Place the potatoes directly on the oven rack and bake for 50–60 minutes until fork-tender. Remove and let cool slightly.
- Slice each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin layer inside the skins to maintain their shape.
- Add butter, sour cream, milk, 3/4 cup cheddar cheese, Parmesan, green onions, parsley, garlic powder, salt, and pepper to the bowl. Mash until smooth and creamy.
- Spoon or pipe the mixture back into the potato skins, mounding slightly. Sprinkle the remaining cheddar cheese evenly over the tops.
- Return to the oven and bake for 15–20 minutes until the cheese is melted, bubbly, and lightly golden. Garnish with extra parsley or green onions before serving.
Notes
You can prepare the potatoes up to the second bake, refrigerate, and bake when ready to serve.
Substitute cheddar with mozzarella, Monterey Jack, or Gruyère for different flavor variations.
Add sautéed mushrooms or cooked turkey bacon for extra texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze before the second bake for up to 2 months and bake from frozen, adding additional time as needed.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 potato half (2 halves per serving)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
