If you’re looking for a side dish to add to Thanksgiving, Christmas, or any other meal, be warned. This twice-baked potato side will steal the show. There’s just something about a cheesy, delicious potato wrapped in its own little potato skin jacket that makes people want to go back for more.
My mom would make these several times a year, mostly when she was having people over for dinner. They were always the stars on the table, and I’ve never met anyone who didn’t like them. They’re great for entertaining because they can be made ahead of time and refrigerated until you’re ready to heat them and serve.
The best part, you can get totally creative with this recipe. If you don’t like mushrooms (like a certain someone in our house, ahem, my husband), leave them out of half the potatoes. If you want to add a little roasted garlic, chopped bacon, caramelized onions, steamed broccoli, or anything else, get wild. These potatoes are the perfect vehicle for just about anything you can dream up, but honestly, I love the recipe just the way it is.
When you’re making this, definitely plan on at least one full potato for each person, and more if you want leftovers. Trust me, they make a delicious breakfast the next day.
How to Make Twice-Baked Potatoes
These step-by-step instructions show exactly how to prepare the potatoes. Scroll down for the full written recipe.
Step 1: Preheat the oven to 375°F and get your potatoes ready to bake by rubbing them with olive oil and salt
Step 2: Bake the potatoes on a baking sheet until they can easily be pierced with a fork (about 1 hour). Set aside.
Step 3: Sauté chopped mushrooms in butter, stirring frequently, until they are golden brown, about 7 minutes. Set aside.
Step 4: After your potatoes are cool enough to handle, slice them in half lengthwise and scoop the insides out into a bowl, leaving the skins intact. Be very careful not to tear the skins during this. Leave about 1/4″ of potato in the skins so you don’t tear them.
Step 5: Add cream cheese, sour cream, and butter to the potatoes and mash well.
Step 6: Mix in the mushrooms, green onions, and half the cheddar cheese. Season with salt and pepper. Since my husband doesn’t like mushrooms, I leave them out, fill half of the potatoes, and then put them in for the remaining half.
Step 7: Fill the potato skins with the potato mixture, divided evenly amongst them. Place on a baking sheet or in a baking dish.
Step 8: Sprinkle with the remaining cheddar cheese and bake at 375°F until heated through and the cheese is bubbly. Garnish with additional green onions and serve!
Twice-Baked Potatoes with Mushrooms and Cheese
Serves: 6
Time from start to table: 2 hours
Ingredients:
- 6 small(ish) russet potatoes, scrubbed
- 5 Tbsp salted butter
- 12 oz. mushrooms, coarsely chopped
- 2 large green onions, chopped
- 3 oz cream cheese, room temperature
- 1/3 cup sour cream
- 1 cup grated white cheddar cheese (I use regular cheddar cheese just fine), divided
- Salt and pepper, to taste
Directions:
- Bake potatoes at 375°F until tender, about 1 hour.
- Melt 1 Tbsp of butter in a large skillet over medium heat. Add mushrooms and saute until beginning to brown, stirring frequently (about 7 minutes). Set aside.
- Once the potatoes are cool enough to handle, cut them in half, lengthwise. Scoop the filling of potatoes into a large bowl, leaving the skin intact.
- Add cream cheese, sour cream, and the remaining 4 Tbsp of butter. Mash well.
- Mix in mushrooms, green onions, and 1/2 cup of the grated cheddar cheese.
- Season to taste with salt and pepper.
- Spoon the potato mixture into the skins of the potatoes, dividing evenly so they are all filled the same amount. Place on a baking sheet. (Tip: These can be made a day ahead and refrigerated till you’re ready for the final bake.)
- Sprinkle with the remaining 1/2 cup of grated cheddar cheese.
- Bake at 375°F until heated through and the cheese melts, about 25 minutes (or 35 minutes if the potatoes have been refrigerated.
- Garnish with additional green onions and serve!
Let me know if you make these potatoes and get creative with the variations. I’d love to hear what you dream up!
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