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 ass potato and turn it into the most visually appealing, delicious dish.
Let’s not forget how cost friendly they are; a five pound bag can make enough mashed potatoes to feed two or three armies.
Seriously, they can be french fries, hashbrowns, smashed potatoes, stuffed potatoes, diced potatoes, “home fries”, you can probably think of even more.
OH! And there’s some crazy shit called potato candy. I’ve heard of it, but never made or tasted it.
I just can’t get on board with that.
They have a lot of special cheeses, and they’re all different, but this one truly caters to the bacon lovers. I love how crispy the little skins get on these during the second bake. That adds something that makes them so addictive.
Let’s Make Cheesy Twice Baked New Potatoes
I baked these in a 400° oven for about 45 minutes, and let them cool.
I grated the cheese, yes by hand, while the potatoes were in the oven.
Then I lopped off the tops and scooped the middles out, being careful not to tear the bottom skins. I mixed the potato with melted butter, cheese, thyme, mayo and salt and pepper, and fill each potato bottom.
I sprinkled the tops with more cheese and bake for about 20 minutes, until the tops starting to brown and cheese melted.
They’re 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 times before we finished eating.