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Baked potatoes with cheese recipe

Baked potatoes with cheese recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

Oven baked potato halves are filled with cheese and soured cream and baked in the oven a second time. They are also called 'twice baked potatoes'.

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IngredientsServes: 4

  • 8 medium potatoes (new potatoes are best)
  • 200g grated cheese of your choice
  • 1 bunch basil, minced
  • 3 tablespoons soured cream
  • 2 tablespoons butter
  • salt and ground pepper to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat the oven to 200 C / Gas 6.
  2. Wash potatoes and dab dry with paper towels.
  3. Bake potatoes in the oven until tender, about 35 minutes.
  4. Cut potatoes in half, carefully remove the inside with a spoon, taking care not to break the skin.
  5. Mash the scooped out potatoes and combine with cheese , soured cream, and basil. Add butter, salt, and pepper.
  6. Spoon the mixture into the potato halves and bake in the oven till brown and bubbly, 7 to 10 minutes.

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Easy Sliced Baked Potatoes with Cheese

ME! If you don&rsquot like them, I suggest you step away now. This recipe is all about potatoes. Nothing more. Nothing Less. Okay, and maybe some cheese and green onions. But that&rsquos it!

These mouthwatering potatoes are super easy to make and can be served for breakfast, lunch, or dinner! Serve them as a side with eggs and bacon in the morning, on the side of any lunch or dinner dish, or even eat em like that! They are soft and cream on the inside and nice and crispy on the edges.

You know how I share a ton of quick and easy recipes on the blog but as of today, this recipe is one of the easiest EVER. It doesn&rsquot get much easier than these baked potatoes.

There are 3 simple steps to making this dish:

1) Wash & slice potatoes approximately 1/4 inch thick. Layer potatoes in an oven safe dish or cookie sheet. Cover with paper towel and microwave for 5-6 minutes or until almost soft.

2) Remove from microwave. Lightly brush potatoes with olive oil. Sprinkle with cheese, green onions, and seasoning.
3) Bake for 10 minutes or until cheese is bubbly.

  1. Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil.
  2. Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F.
  3. When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins.
  4. Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper.
  5. Mix thoroughly, then divide among the potato skins.
  6. Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

Broccoli And Cheese Stuffed Baked Potatoes

You all have to put up with a very brief personal story about broccoli cheese baked potatoes from me for just a sec.

When I was pregnant with my oldest my first trimester was nightmare. Sick all the time, no energy, weird food cravings. You see where this is going?

At the time we lived in Columbus Ohio which happens the be the headquarters of the restaurant chain Wendy&rsquos, so naturally the metro area of Columbus was full of Wendy&rsquos, there seemed to be one on every corner.

Now Wendy&rsquos might be the only fast food to carry baked potatoes on their menu, correct me if I am wrong. And during that first rough pregnancy Wendy&rsquos Broccoli and Cheese Baked Potatoes were MY LIFE.

It is all I ever wanted. Matt will even tell you this &lsquocute&rsquo little antidote about that one time he accidentally drove past a Wendy&rsquos without stopping to get me a Broccoli and Cheese Potato and I STARTED CRYING. Pregnancy hormones man&hellip

Now to this day a good Broccoli Cheese Potato is still something I crave quite frequently. And in the last 5 years since my early pregnancy cravings I have become really good at making them at home.

So for you lucky folks I finally actually wrote down the recipe and I am sharing it with you today.

Now you don&rsquot have to be obsessed with baked potatoes like me, but I am pretty confident your family with love this meal and you will love how easy it is to make!


A few simple things needed for these potatoes:

  • Russet Potatoes: When shopping try to get the potatoes all the same size so they all cook evenly. The nice thing about the recipe is you can scale it really easy, so if you want s few extra potatoes (or less) you can totally do that.
  • Broccoli: The most common form of broccoli is see in stores is the crowns, so grab a few crowns, or a large head and cut it into bite sized florets. Or just grab a bag or two of the pre-cut florets!
  • Olive Oil: You can use really use any oil you like here but I like the taste of olive oil on my potatoes. The oil is used for the vegetables for the oven for cooking, it keeps the outside of the baked potatoes crispy!
  • Butter: Preferably unsalted but if you only have salted, use less salt for the sauce. You will use the butter as part of a Roux to make the cheese sauce.
  • Flour: The thickening agent for the cheese sauce, you will mix the flour and butter together to make the roux and then add the cheese.
  • Milk: A main component of the cheese sauce. I used whole milk but any variety should do.
  • Spices: Paprika and Salt. Just a little bit of each.
  • Cheddar Cheese: Freshly Shredded, the sauce will be much more creamy if you shred your own cheese from a block. As far as variety of cheddars choose the one that suites you, for the most classic version use a mild cheddar cheese, but if you like the sharp varieties use that!

Instructions for Broccoli and Cheese Stuffed Baked Potatoes:

Preheat oven to 400ºF. Clean potatoes. Carefully with a fork poke little holes all over each of the potatoes, about 9-12 times, this lets stem escape from the potatoes.

Using about 1 ½ tablespoons of the olive oil, rub oil all over the potatoes until covered. Arrange potatoes on a sheet pan, season with salt and pepper. Transfer to the oven and bake 45 minutes.

Just before the 45 minutes are up toss the broccoli florets in the remaining olive oil. When the time is up carefully add the broccoli florets to the sheet pan around the potatoes. Transfer back to the oven. Bake an additional 15 minutes or until potatoes are tender and broccoli is cooked.

While the sheet pan finishes cooking make the cheese sauce, you are basically making a roux and then adding the cheese.

In a medium saucepan add the butter and bring over medium heat. Melt the butter, once the butter starts to bubble add the flour and whisk together, it okay if it is clumpy.

Very slowly add about 1/4 of the milk to the saucepan, whisk together with the butter/flour mixture until smooth. It should start to thicken. Slowly whisk in the remaining milk, make sure there are no clumps of flour remaining. As the milk warms it should thicken, let it continue to heat up, stirring every so often until the milk is hot and starts to steam. Do NOT let the milk boil, it can take about 6 to 8 minutes for the milk to heat up and start to thicken.

Once it has started to thicken stir in the paprika and salt.

Turn off the heat. Add half of the cheese to the top of the milk, let it begin to melt, 10 to 20 seconds then whisk in until combined. Repeat with the rest of the cheese to finish making your cheese sauce.

To serve, slice open the potatoes, add broccoli to the middle and drizzle with the cheese sauce. Eat immediately.

Recipe Summary

  • 4 russet potatoes, washed, patted dry, and pricked all over with a fork
  • 2 tablespoons olive oil
  • Salt
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 15-oz. can red kidney beans, drained and rinsed
  • 1 14.5-oz. can diced tomatoes, drained
  • 1 cup shredded Cheddar
  • 2 scallions, chopped

Preheat oven to 425ºF. Rub potatoes with 1 Tbsp. oil sprinkle with salt. Microwave uncovered on high for 6 minutes. Turn microwave until just cooked through, 3 to 5 minutes longer.

Transfer potatoes to a baking sheet. Bake until skins are crisp, 20 minutes. Warm remaining oil in a skillet over medium-high heat. Sauté onion until softened, about 3 minutes. Add garlic sauté 30 seconds. Add chili powder cook, stirring, 1 minute. Add beans and tomatoes cook until heated through, stirring occasionally, about 3 minutes. Season with salt and pepper. Keep warm.

Cut a slit in top of each potato squeeze sides to open. Spoon bean mixture on top of potatoes, sprinkle with cheese and scallions and serve.

Healthy Loaded Baked Potatoes

Healthy Loaded Baked Potatoes are a delicious, easy, and healthy dinner! Swap out the butter and sour cream on top of your potato and replace it with cottage cheese and vegetables.Yesterday’s Zucchini Lasagna Rolls recipe was one that took a little more prep and time to make, one that is best done on the weekend when there is more time. Today’s recipe for Healthy Loaded Baked Potatoes is one of my favorite, easy, 15-20 minute dinners that is practically effortless!

I’ve been eating these healthy loaded baked potatoes for years. My mom used to make them back when I lived at home and I love them as much now as I did back then. While these are called baked potatoes, you honestly don’t even need to bake them in the oven unless that’s important to you. The microwave works just as well and cooks them in a fraction of the time. Since it’s still warm I didn’t feel like turning on the oven and the idea of my potatoes being cooked in 10 minutes rather than 50 sounded pretty good!

Normally when I think of a loaded baked potato three things come to mind. Butter, sour cream, and cheese. I’ll be the first to admit that they sure do make a boring old baked potato taste pretty darn good, but all that fat isn’t doing anyone any good. To make these loaded baked potatoes healthy, but still give them lots of flavor so you don’t feel like you are missing out on the loaded part, I swapped out most of the high saturated fat ingredients for lower fat options and ones with plenty of protein.

Instead of butter and sour cream adorning the top of these spuds there is a generous amount of low fat cottage cheese taking their place. I’m going to be honest with you, if you don’t like cottage cheese I doubt you will like these, because next to the potato the cottage cheese is the main ingredient. Cottage cheese is a great low fat, high protein substitute for butter and sour cream.

To the cottage cheese I added shredded sharp cheddar cheese, yellow bell pepper, tomatoes, green onions, and seasoned it with salt, pepper, and paprika. The final ingredient which is optional if you want to keep these vegetarian, is bacon. I loved the crisp, salty, smokey flavor it adds to the potatoes! These loaded baked potatoes are perfect for a fast weeknight dinner and one that you can feel good about serving your family!

The Difference between Scalloped Potatoes and Au Gratin Potatoes

Why is there so much confusion about scalloped potatoes versus Au Gratin Potatoes? Well, they are very similar. So, we are calling our dish cheesy scalloped potatoes, and let me explain why we can do that. We are basically combining the best parts of both dishes.

A traditional scalloped potato dish consists of sliced potatoes layered in a casserole dish and baked with heavy cream and lots of herbs. A traditional Au Gratin Potato dish, on the other hand, has grated cheese sprinkled between the layers, resulting in a cheesy, more decadent dish. In both dishes, the potatoes are cut into rounds, but the potatoes used in scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

How to Cook a Baked Potato

  1. Preheat your oven to 375 degrees. You do not want too hot or the skin will get extra crispy before the inside cooks.
  2. Use a fork to poke holes all over the potato. There is a lot of moisture in a potato, you want the steam to escape as you are cooking or it will be soggy. Or even worse it could explode and make a huge mess in your oven.
  3. Brush the outside with oil. This helps the skin be extra tasty. There are lots of nutrients in the skin, so you want to eat it!
  4. Season the outside with salt and pepper. Again, you want the skin to taste good, so you can get all the benefits that potatoes have to offer.

Related Video

So, so great. I forgot the garlic the first time I made them, and didn't miss it. A keeper for sure!

Solid recipe for a classic! For a twist I opted to fold in chives and roasted garlic cloves and olive oil in place of the butter. You may want to amp up the rosemary or use thyme. The creamy blue and sour cream added just the right amount of depth and robust flavor.

I used this recipe as a base for my potatoes. I used dill instead of rosemary. I forgot to put the garlic in. That would have been better. I substituted nonfat greek yogurt for the sour cream. I also added green onions which was awesome!!

Really good. made with provolone and goat cheese blend. cheated and microwaved for 15 mins first to cut down cooking time. it is a work week. Made with creme Fraiche. delicious!

What a great recipe! I served this as a side to the Buffalo Chicken Burgers recipe, and it was a hit. Also, I tried it once again with sweet potatoes, still came out perfect. Will be saving this one!

Perfect indulgent comfort food, and really simple to make. I used an inexpensive blue cheese from the supermarket, and you could barely taste it, although it was still creamy and lovely. Next time I'll try a stronger blue such as a roquefort. will definitely be making this again soon!

I thought the filling tasted a little bland as listed here, so I added 1/4 cup chevre. It made the filling creamy and delicious. Loved it!

I used a previous reviewer's advice, and used what was leftover in the fridge. carmelized onions, gorgonzola, butter, salt, and a bit of ricotta cheese. good, cheap, easy and filling. all that a poor student needs

I made this with Sunday dinner, and my always picky-icky pre-schooler and toddler yummed it up! This was SO EASY and delicious. It's also a very attractive side dish.

Very easy to make. Made one day ahead for a dinner party, which saved me a lot of time. Everyone loved it.

I loved this recipe made one substitution, made with gorgonzolla instead of blue cheese. Otherwise followed recipe to a T.

Delicious. I used gorgonzola instead of blue and substituted carmelized onions for the garlic. I also skipped the rosemary because I think the texture would be odd and used minced chives to dress it up a bit. Very, very good served with the filet mignon w/ mushroom ragout recipe found on this site and roasted asparagus. A classic combo all around.

I only made two potatoes, so I had to cut the recipe in thirds. I would increase the cheese a little, but loved them this time. Just about what I had envisioned.

These were a big hit at my dinner party and everyone wanted the recipe. I took the advice of another reader and used low-fat sour cream.

With modifications. do not use the Rosemary it conflicts with the blue cheese. Try with Tarragon, if another spice is thought to be necessary.

Very yummy. I reduced butter and used low-fat sour cream and it was still good. I found myself standing there eating from the bowl instead of stuffing the potatoes. For those with no time or gardens, don't listen to the purists - nuke the taters before stuffing (then bake for second period) and use dried rosemary. Still comes out great.

It was love at first bite for us with these potatoes. To save time I zapped the potatoes in the microvwave and finished per directions. The rosemary and cheese (I used gorgonzola) blended perfectly, and the amounts suggested are perfect. Although neither the rosemary nor cheese stands out, the bleu cheese flavor permeates the potatoes, so the dish is definitely for someone who likes such cheese or similar. In the realm of twice baked potatoes this recipe is one of the easiest, tastiest and least caloric, given the few ingredients.

This is time consuming, but worth the effort. I baked the potatoes earlier in the day, then got them ready later for my meal.I used feta cheese. Yum Yum

Loved it. Just what I was looking for (my mother has a similar recipe but wasn't home to tell me how to make it). Made it twice in one week-lots of blue cheese in my fridge. It was better when I chopped the rosemary finely.

Company loved it. Easy to make. Nice presentation.

This is one of my all-time favorite Bon Appetite recipes. Always a hit. I make it every year around the holidays. I recommend baking the potatoes as stated in the recipe. The skins are firmer and make perfect shells.

Rich, delicious, and easy. Pretty fast, too. at least in terms of active work time. I was surprised at how subtle the flavors were. They really come together very nicely.

This was really good. Do not need to pipette it just mash and stir in ingredients and put back in skins for cooking just like you would with twice baked potatoes. It was really good

I followed an earlier suggestion and microwaved the potatoes 15 minutes instead of baking for an hour and 15 minutes. The potatoes were a little mushy but it was a great quick meal for a tired college student. ---Edited to say: I made this a second time, this time without the shortcuts and with extra rosemary, and it was fantastic and so easy. I'm going to try this one out on my parents when I go home for the holidays.

If you like blue cheese you will LOVE this recipe. It is easy and really great. I took it to a pot luck and everyone wanted the recipe. Awesome with any kind of baked or roasted meat. We had it with pork tenderloin and it was perfect. A definite must try.

  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • Kosher salt
  • 2 cups small broccoli florets
  • 1 recipe Vegan Nacho Sauce
  • 8 scallions, thinly sliced

Adjust oven rack to center position and preheat oven to 425°F. Scrub potatoes clean under cold running water and rub with oil. Wrap potatoes individually in foil and place on a rimmed baking sheet. Bake until a skewer inserted into the potatoes through the foil meets some resistance about a half-inch under the surface, about 30 minutes. Remove from oven, carefully open foil, and place potatoes back on baking sheet on top of foil. Continue baking until a skewer inserted into the potato meets no resistance and the skin is crisp, about 30 minutes longer. Remove from oven and let cool 3 minutes.

While potatoes bake, bring a medium pot of salted water to a boil. Add broccoli florets and cook just until tender-crisp, about 1 minute. Drain through a fine mesh strainer and set aside.

While potatoes cool, heat vegan cheese sauce in a medium saucepan, stirring constantly, until hot. Fold in broccoli. Split top of potatoes with a paring knife and press inwards on the ends to open up the potatoes. Lightly fork the inside to fluff it up. Spoon broccoli and nacho sauce into each potato, top with scallions, and serve immediately.