Herb and Cheese Stuffed Twice Baked Potatoes

🕒 Prep: 30 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 4
★★★★★
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Herb and Cheese Stuffed Twice Baked Potatoes are the ultimate comfort food, perfect for any occasion where you want to impress without stress. These creamy, cheesy, and herb-infused potatoes are not just a side dish — they’re a showstopper.

Ingredients for Herb and Cheese Stuffed Twice Baked Potatoes

Russet potatoes are perfect for baking because of their fluffy interior. You want a large size to ensure they hold plenty of filling. Sharp cheddar cheese adds a bold flavor and melty goodness, while ricotta cheese brings creaminess without overpowering the other flavors. Fresh herbs like parsley and chives give a burst of freshness. Butter, sour cream, and milk create a luscious, smooth filling. Seasonings like salt, black pepper, garlic powder, and onion powder enhance the potato’s natural flavor, while smoked paprika provides a subtle smoky finish on top.

Tips & Tricks

  • For a smoother mash, use a potato ricer instead of a masher.
  • If you like a bit of heat, add a pinch of cayenne pepper to the filling.
  • Try using a melon baller to scoop out the potato flesh — it makes the job quick and easy.

Serving Suggestions

These stuffed potatoes pair beautifully with a simple green salad or roasted chicken. They’re also a great addition to a barbecue spread, complementing grilled meats perfectly. For wine lovers, a glass of Chardonnay or a light red like Pinot Noir balances the richness of the potatoes.

Frequently Asked Questions

Can I use different cheeses?
Absolutely! Try gouda or mozzarella for a different flavor profile.
Can these be made ahead of time?
Yes, prepare them up to the second bake, then refrigerate. Just pop them in the oven to reheat when ready to serve.
What if I don't have fresh herbs?
You can substitute with dried herbs but reduce the quantity by half since they are more concentrated.

Herb and Cheese Stuffed Twice Baked Potatoes Recipe Walkthrough

Start by preheating your oven to 400°F (200°C). While the oven heats, give your russet potatoes a good scrub, then pop them on a baking sheet. Bake for about 60 minutes until they’re tender — you’ll know they’re ready when a fork slides in easily.

Once they’re cool enough to handle, slice each potato in half lengthwise. Use a spoon to gently scoop out the flesh, leaving a thin wall so the skins hold their shape. Place the potato flesh into a mixing bowl.

Add butter to the warm potato flesh so it melts nicely. Pour in milk and sour cream to make it extra creamy. Season with salt, black pepper, garlic powder, and onion powder. Mash everything together until smooth and well combined.

Now, fold in the sharp cheddar cheese, ricotta cheese, parsley, and chives. Mix until the cheese is evenly distributed. Spoon this lovely mixture back into the potato skins, mounding it up slightly for a generous serving.

Sprinkle the tops with a touch of smoked paprika for that extra kick. Pop them back into the oven and bake for another 20 minutes, or until the tops are golden brown and crispy.

Why You'll Love This Recipe

  • Combines creamy textures with a crispy topping for a delightful contrast.
  • Infused with fresh herbs, offering a refreshing twist to traditional baked potatoes.
  • Perfect for prepping ahead of time — just bake the second time before serving.
  • Customizable: easy to tweak with your favorite cheeses or spices.

Ingredients

4 large russet potatoes
1/2 cup sharp cheddar cheese, shredded
1/2 cup ricotta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 tbsp butter
1/2 cup sour cream
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C) and bake the potatoes for 60 minutes until tender.
2. Let the potatoes cool slightly, then slice them in half lengthwise and scoop out the flesh, leaving a thin shell.
3. In a bowl, mash the potato flesh with butter, milk, sour cream, salt, black pepper, garlic powder, and onion powder.
4. Fold in cheddar cheese, ricotta cheese, parsley, and chives into the mashed mixture.
5. Spoon the mixture back into the potato shells, mounding slightly.
6. Sprinkle the top of each potato with smoked paprika.
7. Return the potatoes to the oven and bake for an additional 20 minutes until the tops are golden brown and crispy.

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