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.

What makes these potatoes so unique and taste next level-ish is the cheese I used. Cabot’s Bacon Cheddar is one of the best cheeses you will ever taste.

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. 

Continue to Content

Cheesy Twice Baked New Potatoes

Yield: 12 potatoes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Print

Ingredients

• 12 new potatoes
• 2 tbsp. olive oil
• 8 oz. Cabot Smoky Bacon Cheddar, shredded
• 2 heaping tbsp. mayo
• 2 tbsp. whole milk
• 2 tsp. thyme, dried or 2 tbsp. fresh
• Salt and pepper, to taste
• 2 tbsp. butter, melted

Instructions

1. Preheat oven to 400°.
2. Toss potatoes in olive oil and spread out on a baking sheet.
3. Bake for 30-45 minutes, until tender.
4. When cool enough to handle, slice about a quarter off the top of each potato.
5. Using a small spoon, scoop potato out of each one, being careful not to break the skins.
6. Combine the potato with the cheese, mayo, butter, milk, thyme thoroughly. Salt and pepper to taste.
7. Increase oven temp to 425°.
8. Fill each potato shell with potato mixture, sprinkle with more cheese.
9. Bake for 20 minutes, or until tops are starting to brown and cheese has melted.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 67mgSodium: 1140mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 26g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram