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5.0 from 21 votes

Twice-Baked Potatoes with Irish Cheddar

These twice-baked potatoes with Irish Cheddar are filled with half and half, sour cream, Cheddar, and Parmigiano-Reggiano, making them rich, creamy, and completely irresistible.

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 30 mins
Servings: 4 to 8 servings
Calories: 380 kcal
Course: Side Dish
Cuisine: Irish

Ingredients

  • Four large Russet potatoes
  • 2 teaspoons olive oil plus more for the pan
  • 3/4 cup half-and-half
  • 1/2 cup sour cream plus more for serving
  • 1 1/2 cups shredded Irish Cheddar cheese or your favorite Cheddar
  • 1/4 cup thinly sliced scallions white and green parts (about 2 scallions)
  • 2 tablespoons unsalted butter melted
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated parmigiano-reggiano
  • 1 tablespoon thinly sliced scallions or chives

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (204°C) . Adjust the oven rack to the middle position.
  2. Scrub the potatoes under cold, running water, pat dry, and rub with the olive oil. Pierce each potato several times with a fork and arrange on a baking sheet.
  3. Bake for about 1 hour, until fork-tender. If the potatoes are whoppingly large, they may need a little more time.
  4. Remove the potatoes from the oven and set aside just until they're cool enough to handle. Reduce the oven temperature to 375°F (190°C).
  5. Cut each potato lengthwise in half, taking care to keep the skins intact. Using a spoon, scoop the flesh from the skins, leaving about 1/4 inch of potato on the inside, and into a large bowl.
  6. Force the potato flesh through a ricer or the medium disk of a food mill, or mash the potato really well with a potato masher or the back of a spoon.
  7. Add the half-and-half, sour cream, 1 cup of the Cheddar, the scallions, and melted butter and mix gently. Season to taste with salt and pepper. If the potatoes are quite large, you may need to add a touch more half-and-half (and a little more cheese wouldn't be a terrible thing).
  8. Place the empty potato skins on an oiled baking sheet or in a baking dish. Spoon or pipe the potato mixture into the empty potato skin shells. Sprinkle with the remaining 1/2 cup Cheddar and the Parmesan. (At this point, the potatoes can be loosely covered and refrigerated for up to 24 hours.)
  9. Bake the potatoes for 35 to 40 minutes, until the tops are golden brown and the filling is warmed through.
  10. If desired, top each potato half with sour cream and sprinkle with scallions or chives. Serve immediately.

Notes

  • One of our recipe testers, Kim Venglar, always has twice-baked potatoes in my freezer ready to cook. So we asked her advice. After you stuff the spuds but before you bake them a second time, she says, toss the stuffed spuds in a resealable plastic bag and freeze ’em for up to 3 months. You can either defrost the potatoes overnight in the fridge and then bake them at 350°F (176°C) for 45 minutes or so, or you can bake them straight from the freezer at 350°F (176°C) for an hour or so, covering them with foil for the first 45 minutes. Potatoes, pronto!
  • Oh, and be sure to omit the green onions, Kim notes, as “they do really nasty things in the freezer and give the potatoes a funky flavor.” Yikes. We certainly don’t want that! Instead, she says, sprinkle sliced scallions over the potatoes after taking them out of the oven.

Nutrition Information

Serving 1portion Calories 380kcal (19%) Carbohydrates 4g (1%) Protein 15g (30%) Fat 34g (52%) Saturated Fat 20g (100%) Monounsaturated Fat 10g Trans Fat 1g Cholesterol 96mg (32%) Sodium 407mg (17%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 4to 8 servings

Amount Per Serving

Calories 380

% Daily Value*

Serving 1portion
Calories 380kcal 19%
Carbohydrates 4g 1%
Protein 15g 30%
Fat 34g 52%
Saturated Fat 20g 100%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 96mg 32%
Sodium 407mg 17%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.