Ultimate Loaded Twice-Baked Potatoes 🥔🧀🥓✨
✨ Why This Recipe Works
Crispy-skinned baked russet potatoes stuffed with ultra-creamy whipped butter mash, savory diced ham, green chives, and an epic mountain of melted kashar & cheddar cheese!
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Ultimate Loaded Twice-Baked Potatoes 🥔🧀🥓✨ brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 15 minutes of prep and 60 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 4 large large russet potatoes (smooth & scrubbed)
- 1 tbsp extra virgin olive oil (for rubbing skins)
- 0.5 tsp fine sea salt (for skins)
- 2 tbsp unsalted butter (softened at room temp)
- 0.25 cup heavy cream (or sour cream / whole milk)
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper
- 100 g (3.5 oz) beef ham or smoked turkey (finely diced, divided)
- 1.5 cups shredded kashar or sharp cheddar cheese (divided)
- 4 sprigs fresh chives or flat-leaf parsley (finely chopped)
👨🍳 Step-by-Step Instructions
First Bake the Whole Potatoes
Thoroughly wash and pat dry the russet potatoes. Prick them 3–4 times with a fork. Rub the skins evenly with olive oil and a pinch of salt. Place on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 50–60 minutes until a knife slides easily into the center.
Scoop Out the Potato Flesh
Allow potatoes to cool for 10 minutes until comfortable to handle. Slice each potato in half lengthwise. Using a metal spoon, carefully scoop the warm potato flesh into a large mixing bowl, leaving a 1/4-inch border inside the skin so the potato shells remain sturdy.
Mash the Creamy Filling
Add the softened butter, heavy cream (or sour cream), salt, and black pepper to the bowl with the hot potato flesh. Mash thoroughly with a potato masher or fork until velvety smooth and fluffy.
Fold in the Toppings
Fold in three-quarters of the diced ham, three-quarters of the shredded kashar/cheddar cheese, and chopped fresh chives. Mix until evenly incorporated.
Generously Stuff the Shells
Spoon the creamy loaded potato mixture back into the 8 hollowed shells, mounding it high with a rustic, fluffy texture.
Top with Extra Cheese & Ham
Evenly scatter the remaining shredded cheese and diced ham over the tops of all stuffed potatoes.
Second Bake to Melt & Crisp
Return the stuffed potatoes to the oven at 400°F (200°C) and bake for another 10–15 minutes until the cheese is bubbling, fully melted, and golden brown on top.
Garnish & Serve Hot
Sprinkle with extra fresh chopped chives and serve piping hot for an irresistible gooey cheese pull!
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
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⭐ Tried This Recipe? Rate & Review
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