Cheesy Twice-Baked Potatoes

Side Dishes

Cheesy Twice-Baked Potatoes

These Twice-Baked Potatoes from Elizabeth Karmel's Steak and Cake: America’s Favorite Saturday Night Meal are delectably savory and cheesy — the perfect special-occasion side for steak, or game-day party food.


8 servings (8 potato halves)

Total Time

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Preheat oven to 350°.

Scrub potatoes and pierce them all over with a fork. Rub potatoes with oil and place them directly on oven rack. Bake potatoes until a fork easily passes through one, 7080 minutes.

Remove potatoes from oven and let cool 10 minutes. Cut potatoes in half lengthwise and place halves on a baking sheet.

When cool enough to handle, scoop out potato flesh into a bowl, leaving enough flesh around the skin to keep the potato from falling apart. Choose the worst-looking potato and remove all of the flesh; discard skin.

Add heavy cream, butter, sour cream, cream cheese, 1½ cups Cheddar, and scallions to hot potato flesh; mix until creamy, then season with salt and pepper.

Divide potato mixture evenly among potato halves. Top halves with remaining ½ cup Cheddar.

Return potatoes to oven on baking sheet. Bake potato halves until Cheddar is melted, lightly browned, and bubbling, 2025 minutes; serve immediately.

Nutritional Facts

Nutritional Facts

Per serving


% Daily Value*

Total Fat 26g 40%

Saturated Fat 15g 75%

Cholesterol 72mg 24%

Sodium 267mg 11%

Carbs 45g 15%

Protein 13g

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

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