Herb Infused Twice-Baked Potatoes with Cheese

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 4
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These Herb Infused Twice-Baked Potatoes with Cheese are a cozy, flavor-packed side dish perfect for any occasion. With aromatic herbs and melted cheese, they’re a delightful twist on the classic baked potato.

Ingredients for Herb Infused Twice-Baked Potatoes with Cheese

Russet potatoes are ideal for baking due to their fluffy texture. Olive oil helps the skins crisp up beautifully. Unsalted butter adds richness to the filling. Sharp cheddar cheese provides a robust, tangy flavor that complements the herbs. Sour cream makes the filling creamy and smooth. Chives, rosemary, and thyme bring fresh, herbal notes that elevate the dish. A dash of garlic powder enhances the overall savory profile. Finally, add salt and pepper to taste for balance.

Tips & Tricks

  • Use a hand mixer for an extra smooth potato filling.
  • Prepare the filling a day ahead to save time on busy days.
  • For a crispy top, broil for an extra 2-3 minutes at the end.

Serving Suggestions

These potatoes are wonderful alongside a juicy roast chicken or a hearty steak. For a more casual meal, pair them with a simple green salad to balance the richness.

Frequently Asked Questions

Can I use other types of cheese?
Absolutely! Try Gruyère or Monterey Jack for a different flavor.
Can I make these vegetarian?
Yes, just ensure your cheese is vegetarian-friendly.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.

Herb Infused Twice-Baked Potatoes with Cheese Recipe Walkthrough

First, preheat your oven to 400°F (204°C). While it’s warming up, take your russet potatoes and give them a good rub with some olive oil. This helps the skins crisp up nicely. Place them on a baking sheet, and pop them in the oven for about 45 to 50 minutes. You'll know they’re ready when you can easily pierce them with a fork.

Once your potatoes are out of the oven and have cooled just enough to handle, reduce the oven temperature to 350°F (176°C). Slice each potato in half lengthwise, and carefully scoop out the insides into a mixing bowl — be sure to leave a thin layer of potato in the skins so they hold together.

Now, it’s time to make the filling. Add butter, ¾ cup of sharp cheddar cheese, sour cream, chives, rosemary, thyme, garlic powder, and a pinch of salt and pepper to the bowl with the scooped-out potato. Mash and mix everything until it’s nice and smooth.

Spoon the filling back into each potato skin, piling it up gently. Arrange the filled potato halves back on the baking sheet and sprinkle the remaining cheddar cheese over the top. Slide them back into the oven for another 15 to 20 minutes. You’re looking for the cheese to melt and the tops to turn a lovely golden brown.

Why You'll Love This Recipe

  • Herbs add a fragrant, gourmet touch.
  • Easy to make ahead and bake when ready.
  • Creamy, cheesy filling with a crispy, golden top.
  • Perfect for family dinners or holiday gatherings.

Ingredients

4 large russet potatoes
2 tbsp olive oil
1/4 cup unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup chopped fresh chives
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh thyme
1 tsp garlic powder
Salt to taste
Pepper to taste

Step-by-step Instructions

1. Preheat your oven to 400°F (204°C).
2. Rub the potatoes with olive oil and place them on a baking sheet. Bake for 45 to 50 minutes, or until tender.
3. Remove the potatoes from the oven and let them cool slightly. Reduce oven temperature to 350°F (176°C).
4. Cut each potato in half lengthwise and scoop out the insides into a mixing bowl, leaving a thin layer of potato next to the skin.
5. In the bowl, add butter, 3/4 cup cheddar cheese, sour cream, chives, rosemary, thyme, garlic powder, salt, and pepper. Mix until smooth.
6. Spoon the mixture back into the potato skins, mounding it slightly.
7. Place the filled potato halves back on the baking sheet and sprinkle with the remaining cheese.
8. Bake in the oven for an additional 15 to 20 minutes, or until the cheese is melted and the tops are golden brown.

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