Treat yourself to the ultimate comfort food with this delicious recipe for Baked Potatoes With Cream Cheese. By baking russet potatoes just right, they turn into a creamy, cheesy treat that's so tasty!
Serve twice baked potatoes with cream cheese alongside your favorite grilled meat and get rave reviews. It's quite possible this will become your most requested form of potatoes!
Twice baked potatoes also make an awesome after-school snack for hungry and growing teenagers who want to grab something on the go and unwind with some Youtube. Leftovers can be quickly microwaved for an easy make-ahead lunch or snack.
Why You'll Love This Recipe
- Creamy and cheesy filling that bursts with flavor.
- Easy to prepare with simple ingredients.
- Versatile dish that pairs well with a variety of meals.
- Perfect for family gatherings, potlucks, or weeknight dinners.
- Can be customized with your favorite toppings and seasonings.
Ingredients for baked cheesy potatoes
Russet Potatoes. This recipe is for four to five potatoes, but you can adjust the recipe up or down as needed.
Canola or vegetable oil. Oil coats the potato skins and helps them crisp up perfectly so that they hold up to the twice-baking process.
Kosher salt. Coarse kosher salt is really lovely for this preparation and will make your twice-baked potatoes remind everyone of the kind served at restaurants. Only better. The coarse salt makes a great first impression.
Bacon. Cooked and chopped. Because everything is better with bacon.
Shredded cheddar cheese blend. Separated into two measurements per the recipe.
Sour cream. Try to avoid generics and look for added ingredients. Real sour cream does not need a thickening agent or a preservative. Generics often have extras.
Cream cheese. Again, try to avoid generics for the best quality. There are certain generics I do not mind, but sour cream and cream cheese are non-starters. Buy quality.
Unsalted butter. Melted.
Paprika. Make sure you are using fresh paprika. Check the expiration date.
Salt and pepper. To taste.
Equipment and kitchen tools
- Parchment lined baking sheets
- Medium to large sized bowl
- Wooden spoon or potato masher
How to make loaded potatoes
Preheat the oven to 400 degrees.
Wash the potatoes.
Add them to a bowl.
Pour oil and kosher salt over them.
Toss to coat.
Lay the potatoes on a parchment-lined baking sheet and bake for 60 minutes.
Remove from oven, reduce temp to 350, and slice potatoes in half (long ways).
Remove the inside of the potatoes and add them to a bowl.
Add in sour cream, cream cheese, melted butter, bacon, 1 ½ cups shredded cheese, paprika, and salt & pepper to taste.
Add the potato mixture to the potato shells.
Sprinkle cheese on top of each potato.
Bake in a 350º oven for 10 minutes, or until the cheese is fully melted.
Tips for the Best Results
- Use russet potatoes for the best texture and flavor.
- Make sure to thoroughly coat the potatoes with oil and salt for crispy skin.
- Customize the filling with your favorite ingredients, such as green onions, sun-dried tomatoes, or fresh herbs.
Substitutions and Variations
- Substitute olive oil for canola or vegetable oil for a different flavor.
- Try different types of cheese, such as sharp cheddar, parmesan, or pepper jack.
- For a vegetarian option, omit the bacon and add diced bell peppers or baby spinach to the filling.
- Experiment with different seasonings, such as garlic salt, cayenne pepper, or smoked paprika, for added depth of flavor.
FAQ
Yes. Red potatoes have a softer skin and may not hold their shape as well. In addition, red potatoes are not uniform in size and will look less pretty on a plate. But the taste is fine.
Yes. Bake and refrigerate the potatoes the day before you want to serve them twice-baked. Scoop out the insides and mix on the day of serving. If you want, you can even go ahead and mix the filling the day before, and get the potatoes completely ready so that all you have to do is bake the potatoes one last time before serving. Add extra baking time until the (now chilled) potatoes are hot throughout.
Russet potatoes always need to be washed before you can use them for a recipe. Use a stiff vegetable brush and scrub each potato all over under running water to remove any dirt and debris. This also helps remove residual pesticides.
You can keep leftovers in an airtight container or freezer quality zipper bag in the refrigerator for three to five days and microwave them for about one minute with a little butter on top before eating. You can also freeze twice baked potatoes in zipper baggies for quick grab and go lunch box additions. They will keep in the freezer for about two months.
Yes, you can freeze the stuffed potatoes before baking. Wrap them tightly in aluminum foil and place them in an airtight container. When ready to eat, bake from frozen at 350 degrees for 30-40 minutes, or until heated through.
Absolutely! Sweet potatoes will add a unique flavor to the dish and can be used as a delicious alternative to russet potatoes.
To make this recipe healthier, you can use reduced-fat cream cheese and sour cream, and substitute turkey bacon for regular bacon. Additionally, you can add more vegetables to the filling, such as diced bell peppers, broccoli, or mushrooms, for added nutrition.
More great side dish recipes
📖 Recipe
Twice Baked Potatoes with Cream Cheese
Equipment
- Parchment lined baking sheets
- Medium-Large sized bowl
- Wooden spoon or potato masher
Ingredients
- 4-5 Russet potatoes
- 3-5 tablespoon Canola or Vegetable oil
- 1-2 tablespoon kosher salt
- 2 cups bacon cooked and chopped
- 2 cup shredded cheddar cheese blend separated
- ½ cup sour cream
- 4 oz cream cheese
- 4-5 tablespoon unsalted butter melted
- ½ tablespoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees
- Wash the potatoes
- Add them to a bowl
- Pour oil and kosher salt over them.
- Toss to coat
- Lay potatoes in parchment lined baking sheet and bake for 60 mins.
- Remove from oven, reduce temp to 350, and slice potatoes in half (long ways).
- Remove the inside of the potatoes and add them to a bowl.
- Add in sour cream, cream cheese, melted butter, bacon, 1 ½ cup shredded cheese, paprika and
- salt & pepper to taste.
- Sprinkle with cheese on top
- Bake on 350 degree oven for 10 mins or until cheese is fully melted.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share delicious recipes for the season and a few things that I don’t share here. I email you only once a week as I know how valuable your time is and respect that tremendously!
Tamara
Once baked, twice baked, count me IN. Hot, cheesy potatoes are ever my pregnancy craving, and I don't really even get cravings, but when I do.. they sneak up on me.
Allyssa
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!