Cheesy Twice Baked New Potatoes are red potatoes that are baked twice, elegant in appearance and severe in deliciousness. These make the perfect side dish for chicken, fish or even with eggs for breakfast.
The best aspect of the potato is its versatility. You can take a regular, plain potato and turn it into the most visually appealing, delicious dish that is worthy of being on a 5-star restaurant menu.
With the prices of groceries currently, let’s not forget how cost friendly potatoes are. A five pound bag can make enough mashed potatoes to feed two or three armies. Or whatever type of potato your family likes.
Seriously, they can be french fries, hashbrowns, smashed potatoes, baked potatoes, stuffed potatoes, diced potatoes, “home fries”, you can probably think of even more.
OH! And there’s some craziness called potato candy. I’ve heard of it, but never made or tasted it and never had the desire to.
I just can’t get on board with that.
What makes these potatoes so unique and taste next level-ish is the cheese I used. Cabot’s Bacon Cheddar is one of the best cheeses you will ever taste.
They have a lot of special cheeses, and they’re all different, but this one truly caters to the bacon lovers. If you can’t find this particular cheese, any cheese that melts will do. I’ve made these with cheddar, Monterey jack, Muenster, Gouda, and I’m sure a few more. Even if it’s a cheese doesn’t melt, like feta, it would still be good.
I just love how crispy the little skins get during the second bake.
That crispiness adds a little something that makes them so addictive.
How To Make Cheesy Twice Baked New Potatoes
First, you want to bake these in a 400° oven for about 45 minutes, then let them cool.
Grate the cheese, yes by hand, while the potatoes are in the oven. It’s not 100% required, but grating your own cheese results in a much better end result every single time.
The problem with pre-shredded cheeses is the preservatives and additives that are added to prevent the cheese from caking. Those particular additives also prevent the cheese from melting properly, which is why you get those funky half melted spots and not-so-pretty finished dishes.
This is what I use to grate cheese. It makes grating cheese so effortless, not to mention fast.
It’s OXO’s Good Grips Grate & Slice Set. It’s definitely one of the most used tools in my kitchen. It comes with four plates enabling you to grate (coarse and medium), slice, julienne and measure.
After the potatoes have cooled, lop off the tops and scoop the middles out, being careful not to tear the bottom skins. Mix the potato with melted butter, cheese, thyme, mayo and salt and pepper, then fill each potato bottom.
Sprinkle the tops with more cheese and a little more thyme and bake for about 20 minutes, until the tops starting to brown and cheese has melted.
If you don’t have (or don’t like) mayonnaise, sour cream, plain yogurt or cream cheese would work in its place. Along with acting as a binder, it gives it a substantially creamier texture than without it. If you don’t have any of the above, it will still work, but in my opinion it needs one of them.
They’re so, so good, but the best part is this sharp, cheesy, bacony taste that hits you at the end of the bite – it makes you immediately want another one.
And then another one.
And then just one more.
I made dinner for a friend a day after making these, and she said “these are amazing” probably 37.5 times before we finished eating.
These are great as leftovers; just pop them in the air fryer for a few minutes.
Here’s your printable –
Cheesy Twice Baked New Potatoes
Smoky cheddar, thyme and butter combined with soft new potato, then spooned back into their little shells and baked with more cheese. The cutest little twice baked potatoes ever!
Ingredients
- 12 red, or new, potatoes
- 2 tbsp. olive oil
- 8 oz. Cabot Smoky Bacon Cheddar, shredded
- 2 heaping tbsp. mayo
- 2 tbsp. whole milk
- 2 tsp. thyme, dried or 2 tbsp. fresh
- 2 tbsp. butter, melted
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°.
- Toss potatoes in olive oil and spread out on a baking sheet.
- Bake for 30-45 minutes, until tender.
- When cool enough to handle, slice about a quarter off the top of each potato.
- Using a small spoon, scoop potato out of each one, being careful not to break the skins.
- Combine the potato with the cheese, mayo, butter, milk, thyme thoroughly. Salt and pepper to taste.
- Increase oven temp to 425°.
- Fill each potato shell with potato mixture, sprinkle with more cheese.
- Bake for 20 minutes, or until tops are starting to brown and cheese has melted.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 574Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 67mgSodium: 1140mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 26g
The provided nutrition calculated may not always be accurate.
