Twice Baked Potatoes With Cheddar are buttery and cheesy and Greek yogurt makes them extra creamy too and an easy potato side dish that's perfect for entertaining.
Potatoes are the perfect accompaniment to any dinner!
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Baked Potatoes With Cheddar Cheese
Twice baked potatoes are an ideal way to prepare your spuds ahead and just heat up before serving, making them a welcome addition to a busy holiday meal.
I always bake one extra potato so I have extra potato filling because why not?
And I love to rub the potato skins with olive oil and add a sprinkle of kosher salt making the potato skins crispy and delicious.
And now the potato skins will taste as wonderful as the filling!
Buttery and cheesy, Twice Baked Cheddar Potatoes are lightened with Greek yogurt, giving them just a hint of tangy-ness too!
Double baked potatoes are a delicious addition to your holiday dinner, Sunday supper or any time you are entertaining.
You can prepare these potatoes ahead, refrigerate and then heat them according to the final recipe step, making them ideal for entertaining.
Twice Baked Potatoes With Cheddar will be a welcome addition on your dinner menu!
The first bake will give you crisp potato skins and tender potatoes to use.
The second bake will heat the filling and let the flavors combine, making these the perfect side dish!
You can personalize these potatoes with your favorite toppings, such as crispy cooked bacon bits or chopped scallions.
If you're in search of ideas for potato recipes, then you'll definitely want to check out our Potato Recipe Round Up!
Look no further than our Holiday Potato Recipes Round Up that's bursting with thirty seven delicious white and sweet potato recipes that will complement any holiday dinner. Choose from mashed potatoes, baked potatoes, creamy potatoes, crumb topped potatoes, instant pot potatoes, slow cooker potatoes and even French fries. Your holiday potato recipe is waiting for you!
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How to make twice baked potatoes
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat oven to 400F.
- Rub the potato skins with olive oil and sprinkle with 1/2 tsp. kosher salt. Arrange potatoes on baking sheet and bake 1 hour or until tender when squeezed. Let cool slightly.
- Reduce oven temperature to 350F.
- Cut potatoes in half horizontally. Scoop out potato to within 1/4-inch of skin. Discard skin from one potato. Arrange the remaining potato shells on baking sheet.
- In a large bowl mash the scooped potatoes until smooth. Stir in 1/2 cup cheddar, Greek yogurt, butter, parsley, garlic powder, pepper and remaining 1/2 tsp. kosher salt until blended. Spoon the mashed potato mixture into the potato skins.
- Top with the remaining 1/4 cup cheddar and sprinkle with paprika. If you want to make these ahead you can refrigerate the stuffed potatoes at this point until you are ready to bake them again. Be sure to let the potatoes come to room temperature before reheating.
- Bake until the potatoes are heated through and the cheese is melted, 30 minutes.
Swirls of Flavor Recipe Tips
- If you want to make your baked potatoes with Greek yogurt ahead you can prepare the potatoes with the mashed potato filling and refrigerate the stuffed potatoes until you are ready to bake them again. Be sure to let the potatoes come to room temperature before reheating.
- Be sure to use baking potatoes for the best results. Idaho potatoes and Russet potatoes are the best potatoes to use.
- Stir chopped green onions into the filling for a mild onion flavor
- Full-fat Greek yogurt should be used in the potato filling
- Use a potato masher or a hand mixer to make the filling
Substitutions
- Substitute your favorite shredded cheese or crumbled cheese such as blue cheese, for the cheddar cheese
- Sour cream will work well in place of the Greek yogurt.
- Cream cheese can also be substituted for the yogurt
- Add a hint of smokiness and use smoked paprika instead of paprika
Storage
- Store leftover potatoes in an airtight container in the refrigerator
- You can also wrap leftover potatoes in aluminum foil and refrigerate
- Potatoes will stay fresh in the refrigerator for 2-3 days
- As always, I find it helpful to visit the FDA website for food storage guidelines
Easy potato recipes
Equipment
- Baking sheet with low sides
- Serrated knife
- Mixing bowl
- Potato Masher
- Measuring spoons
- Measuring cups
Ingredients
Ingredients for cheddar potatoes:
- baking potatoes
- olive oil
- kosher salt
- shredded cheddar cheese
- plain Greek yogurt
- butter
- garlic powder
- pepper
- paprika
Twice Baked Potatoes With Cheddar Cheese Recipe
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Equipment
Ingredients
- 5 baking potatoes such as Idaho
- 2 teaspoons olive oil
- 1 teaspoon kosher salt divided
- 3/4 cup shredded cheddar cheese divided
- 1/2 cup plain Greek yogurt
- 3 Tablespoons butter melted
- 2 Tablespoons chopped parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
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Instructions
- Preheat oven to 400F.
- Rub potato skins with olive oil and sprinkle with 1/2 tsp. kosher salt. Arrange potatoes on baking sheet and bake 1 hour or until tender when squeezed. Let cool slightly.
- Reduce oven temperature to 350F.
- Cut potatoes in half horizontally. Scoop out potato to within 1/4-inch of skin. Discard skin from one potato. Arrange remaining potato shells on baking sheet.
- In a mixing bowl mash scooped potato until smooth. Stir in 1/2 cup cheddar, Greek yogurt, butter, parsley, garlic powder, pepper and remaining 1/2 tsp. kosher salt until blended. Spoon mixture into potato skins. Top with remaining 1/4 cup cheddar and sprinkle with paprika.
- Bake until potato is heated through and cheese is melted, 30 minutes.
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