The Kings Spud Decadent DoubleBaked Stuffed Potatoes

The Kings Spud Decadent Doublebaked Stuffed Pota

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:01 Hrs 35 Mins

Servings:4 servings

Ingredients:

• 4 large Russet (Idaho) potatoes, approximately 1 kg
• 2 Tbsp olive oil
• 1 Tbsp coarse sea salt
• 4 Tbsp (1/2 stick) unsalted butter, softened or melted
• 1/2 cup whole milk or half-and-half, warmed
• 1/2 cup mature sharp Cheddar cheese, freshly grated (plus 2 Tbsp reserved for topping)
• 1/4 cup Parmesan cheese, finely grated
• 2 Tbsp sour cream or crème fraîche
• 1/2 tsp smoked paprika (optional)
• Salt and freshly ground black pepper, to taste
• 2 Tbsp fresh chives, thinly sliced (optional garnish)
• 1 Tbsp crispy cooked bacon bits (optional garnish)

Instructions:

• Preheat your oven to 220°C (425°F). Scrub the potatoes clean and thoroughly dry them. Prick each potato 4-5 times with a fork.
• Rub the skins generously with olive oil and roll them in coarse sea salt.
• Place the potatoes directly on the oven rack or a lined baking sheet. Bake for 70 to 75 minutes, or until the skin is crisp and a fork slides easily into the centre (First Bake).
• Remove from the oven and let them rest on the sheet for 10 minutes. Using a sharp knife, carefully slice off the top third (lengthwise) of each potato.
• Using a spoon, gently scoop the hot potato flesh out into a large mixing bowl, leaving a thin 5mm wall of potato attached to the skin to ensure the shells hold their shape.
• Immediately add the butter, warmed milk, sour cream, smoked paprika, salt, and pepper to the hot potato flesh.
• Using a fork or potato masher (or a hand mixer on low speed), mix the ingredients until just combined and fluffy. Do not overmix, or the starches will become gluey.
• Gently fold in the grated Cheddar (reserving 2 Tbsp for topping) and Parmesan cheese until evenly distributed. Taste and adjust seasoning.
• Spoon the filling generously back into the prepared potato shells, creating a mound, or pipe the mixture using a star tip for a professional finish.
• Sprinkle the remaining reserved Cheddar cheese over the top of the mounds.
• Return the stuffed potatoes to the oven (at 220°C/425°F). Bake for 15 to 20 minutes, or until the cheese is melted, the peaks are golden brown, and the filling is piping hot throughout (Second Bake).
• Remove from the oven. Garnish immediately with fresh chives and/or crispy bacon bits. Serve hot.

Nutrition Facts

Calories	515 kcal
Protein	20 g
Fat	32.5 g
Carbs	50 g
Fiber	5 g
Sodium	525 mg

Recipe Info

Category	Side Dish
Cuisine	American

Enough of Boring Spuds! Meet the Ultimate King of Comfort Food

Oh my gosh, seriously, has anyone else ever felt totally let down by a boring jacket potato? I certainly have! That’s why I finally perfected this Decadent cheesy potato showstopper —the legendary Double Baked Stuffed Potatoes | .

These are not just side dishes. They are creamy, dreamy, main event material. If you’re looking for a proper upgrade from the usual boiled or roasted potato, this is it.

Trust me, the extra effort is absolutely worth every single bite.

The Secret to the Best Twice Baked Potatoes

This recipe takes the humble potato and turns it into a luxurious feast. We use big, fluffy Russet potatoes recipe here.

They give you the best crisp shell and the fluffiest interior possible for scooping.

People sometimes think that How To Make Twice-baked Potatoes is super complicated. It’s not, honestly. I'd call this medium difficulty, only because you need to be careful when scooping the flesh.

The timing is mostly passive, though. They need two trips to the oven, but total prep is only about 20 minutes.

Why We Double Stuff These Wonders

What makes this the Best Twice Baked Potatoes recipe? The filling, obviously! We beat the hot potato flesh with butter, cream, and loads of sharp Cheddar.

That creates an impossibly light and creamy filling.

This recipe is an absolutely perfect Easy side dish for Sunday roast , or honestly, a brilliant meal on its own.

Julia Child once said, "With enough butter, anything is good." Well, these spuds prove her absolutely right.

Fluffy, Not Gluey: Avoiding Disaster

I learned the hard way Why do my twice-baked potatoes get gluey? It's the biggest mistake people make! If you mash cold liquid into the hot potato starch, it all goes sticky and horrible.

Nobody wants that.

We tackle exactly How to make creamy twice-baked potato filling right in the instructions below. The trick is using warm dairy and not overmixing! Once you nail the technique, you can easily make beautiful Double Stuffed Baked Potatoes every time.

They are truly the Double Stuffed Potatoes of your dreams.

Ready to bake the ultimate spud? Let’s crack on and gather what we need to make these beautiful Double Baked Potatoes .

Ingredients You’ll Need for this Showstopper

Getting Started: The Essential Kit for your Decadent Cheesy Potato Showstopper

Honestly, learning How To Make Twice-baked Potatoes changed my life. They are smashing. But the outcome depends entirely on what you put into it.

You cannot skimp on the ingredients here. This isn't just a recipe. It's an investment in pure comfort food. The secret to the Best Twice Baked Potatoes is simple ingredients, prepared correctly.

The Spud Stars: Ingredients for Glorious Filling

Right, let's talk ingredients. To create this stunning Double Baked Stuffed Potatoes | recipe, we need four massive Russets. These are the foundation.

They give us that perfectly sturdy shell. Always choose potatoes of uniform size. This guarantees they cook evenly in the oven.

That means no collapsed spuds later on!

For the creamy magic, grab 4 Tbsp (56g) of unsalted butter. Use the good stuff, trust me. You also need 1/2 cup (120ml) of whole milk.

Listen up: warm the milk gently first. This is crucial for How to make creamy twice-baked potato filling . If you add cold milk, the starches seize up immediately.

That is exactly Why do my twice-baked potatoes get gluey? Avoid that mistake!

Cheese is next. Use mature sharp Cheddar. Grate it yourself! Pre-shredded cheese is often coated in starch. That makes your filling heavy.

We need about 1 cup (120g) total of Cheddar and Parmesan. And just 2 Tbsp (30g) of sour cream adds a vital little tang.

These Double Stuffed Potatoes need that acidic kick.

Flavour Magic and Tools

Seasoning these Double Baked Potatoes is straightforward. Use coarse sea salt liberally on the skin before the first bake. Inside, rely on salt, pepper, and maybe a dash of smoked paprika.

If you don't have sour cream, use crème fraîche. It works a treat and adds gorgeous richness.

Now, equipment. Good news! You already own most of it. You absolutely need a strong baking sheet. A sturdy potato masher is essential.

Please, do not use a food processor or an electric mixer for the filling. Honestly, that guarantees a sticky, gluey mess.

We want fluffy, not sticky.

If you are serving this beauty as an Easy side dish for Sunday roast , and you want it looking posh, grab a piping bag.

It makes those gorgeous, ruffled peaks. Otherwise, a regular spoon works perfectly fine. Just mound that filling high!

Mastering the Creamy Dream: How To Make Twice-baked Potatoes

Oh my gosh, let’s talk about the absolute king of side dishes. Forget boring mash! We are diving into how to create the ultimate Double Baked Stuffed Potatoes | .

Honestly, getting these right transforms any meal, making it an easy side dish for Sunday roast or even the main event.

People always ask me How To Make Twice-baked Potatoes that aren't dry. The secret is the prep and technique! This incredible Russet potatoes recipe is your ticket to the Best Twice Baked Potatoes ever.

Getting Organized: Prep Steps & Safety First

First, let's get our ducks in a row. This essential mise en place starts with the oven. Preheat your oven to a fiery 220° C ( 425° F) straight away.

Wash your spuds thoroughly—you want those skins clean because we are eating them! Grab your olive oil and coarse sea salt.

Now, for the crucial safety reminder and explosion prevention tip: Prick each potato about 5 times with a fork. Seriously, I once forgot this step when I was learning, and one spud sounded like a small firecracker going off in the oven.

Scary stuff! Rub them generously in oil, roll them in salt, and they are ready for their long, hot bath.

The Magic Happens: Step-by-Step Double Baking

The first bake is the key to creating those crisp, salty shells.

1. Pop those babies straight onto the oven rack or a lined sheet. Bake for 70 to 75 minutes . They are done when the skin feels crisp and a fork slides easily into the center.
2. Let them cool for 10 minutes —they must be cool enough to handle, but still piping hot inside for the filling stage.
3. Slice off the top third lengthwise. Now, gently scoop the flesh into a mixing bowl. Be sure to leave about 5mm of potato wall so the shell stays strong.
4. Immediately add the softened butter, sour cream, and crucially, your warmed milk to the hot flesh. This is How to make creamy twice-baked potato filling .
5. Using a fork or potato masher, mix the ingredients until just combined and fluffy. Don't whip it to death!
6. Fold in all that glorious grated Cheddar and Parmesan cheese. Taste it now. Does it need more salt? Do it now!
7. Stuff the prepared shells until they overflow, creating those awesome mounds of Double Stuffed Potatoes . Top with extra cheese, and return to the 220° C ( 425° F) oven for 15 to 20 minutes until golden brown and bubbling.

Pro Tips: Secrets to the Decadent Cheesy Potato Showstopper

Listen up, this is where we turn a decent potato into a Decadent cheesy potato showstopper .

Tip 1: Warm Milk is Your Friend. The number one reason people ask, " Why do my twice-baked potatoes get gluey? " is cold dairy.

If you add cold liquid, the potato starches seize up and become sticky. Always warm your milk first! It changes everything.

Tip 2: The Soft Touch. Do not use a high-powered mixer for the filling. Honestly, a fork or a handheld masher is all you need.

Stop mixing the second the ingredients are combined. We are aiming for airiness.

Tip 3: The Make-Ahead Magic. You can prep your Double Baked Potatoes right up to the final bake. Stuff the shells, let them cool completely, cover them, and chill for up to 2 days.

When guests arrive, just add 10- 15 minutes to the final bake time. They taste just as smashing!

Chef's Notes: Getting the Best from Your Spuds

Right then, you’ve mastered the technique. You’ve created the perfect batch of these fantastic spuds. They are truly the Decadent cheesy potato showstopper we promised.

Making these Double Stuffed Baked Potatoes is brilliant. But how do you serve them, and crucially, how do you manage the inevitable leftovers?

Presentation and Pairing: That Sunday Lunch Feel

I always treat these gorgeous creations as the star attraction. They deserve a proper stage! Plate them simply on a clean white dish. Make sure those golden, crunchy peaks are showing off.

For the ultimate culinary victory, pair this Russet potatoes recipe with a contrasting side. The richness of the potato needs a sharp counterpoint.

A quick rocket salad tossed with lemon juice and a dash of olive oil is perfect. No need for heavy dressings.

These are an incredibly versatile dish. They transition easily from a simple weeknight treat to an impressive Easy side dish for Sunday roast .

They go smashingly well with beef or lamb. Honestly, I find a glass of deep, oaked Chardonnay is the perfect accompaniment to all that creamy cheese.

Storing and Reheating: Avoiding the Gluey Disaster

Can you make these ahead? Yes, please do! This is the secret to stress-free entertaining.

Once fully cooled, wrap your Double Baked Potatoes tightly in foil or cling film. They keep perfectly in the fridge for up to three days.

You can also freeze them for about a month.

Now, for the serious warning: Reheating is where things go wrong for most people. If you use the microwave, that is exactly Why do my twice-baked potatoes get gluey ! Microwave reheating activates starches too aggressively.

Always reheat them in the oven. Pop them back into the oven at 180° C ( 350° F) for 15 to 20 minutes.

You want them piping hot all the way through. This keeps the texture light and fluffy.

Mixing It Up: Variations on the Theme

The beauty of the Double Baked Stuffed Potatoes | is how flexible they are. You can easily adapt them for different dietary needs.

For a great vegan option, swap the butter and milk for quality plant-based alternatives. Nutritional yeast steps in for Parmesan perfectly.

Want to spice things up? Try adding caramelised onions or chopped chorizo to the filling. If you are doing this during autumn, stir in some pureed roasted pumpkin or squash.

That subtle sweetness makes these the Best Twice Baked Potatoes you’ll ever try! These little swaps are what make How To Make Twice-baked Potatoes fun.

The Good Stuff: Nutrition Notes

Let’s be real. These are pure comfort food. They are rich, yes, due to the dairy. But potatoes are packed with potassium and Vitamin C.

Plus, the cheese provides plenty of protein and calcium. We call this soul food for a reason! They deliver serious satisfaction.

Mastering How to make creamy twice-baked potato filling means you can adapt this recipe forever. Don't overthink the steps. Just enjoy the wonderful smell filling your kitchen.

You’ve made something brilliant! Go on, give this gorgeous recipe a go. You deserve it!