The Ultimate Cheesy DoubleBaked Potatoes Proper Jacket Spuds

The Ultimate Cheesy Doublebaked Potatoes Proper

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Preparation time:15 Mins

Cooking time:01 Hrs 35 Mins

Servings:4 Servings

Ingredients:

• 4 large Russet (Idaho) Potatoes
• 1 Tbsp Olive oil or neutral oil
• 1 tsp Coarse sea salt (for skins)
• 4 Tbsp Unsalted Butter, softened
• 1/2 cup Full-Fat Sour Cream or Crème Fraîche
• 2 Tbsp Whole Milk or Heavy Cream (warm)
• 1 cup Sharp Mature Cheddar Cheese, grated, packed
• 2 Tbsp Fresh Chives, finely chopped
• 1 tsp Salt (Kosher or Fine Sea, or to taste)
• 1/2 tsp Freshly Ground Black Pepper (or to taste)
• 1/4 cup Extra Cheddar Cheese, grated (for topping)
• Pinch Paprika (optional, for colour)

Instructions:

• Preheat the oven to 200°C (400°F). Scrub the potatoes thoroughly to remove any dirt. Pat them completely dry.
• Using a fork, prick each potato 5-6 times all over—this prevents steam buildup. Brush the skins generously with olive oil and sprinkle with coarse sea salt.
• Place the potatoes directly on the oven rack or a lined baking sheet. Bake for 60 to 75 minutes, or until the skins are crisp and the internal flesh is completely soft when squeezed.
• Remove the potatoes from the oven and let them rest on the sheet for 10–15 minutes until they are cool enough to handle, but still warm.
• Use a sharp knife to carefully slice each potato lengthwise down the middle. Use a spoon to gently scoop out the hot potato flesh, leaving a sturdy, intact 'boat' or shell (about a 5mm/1/4 inch border). Place the scooped flesh into the large mixing bowl and arrange the empty shells back onto the baking sheet.
• While the potato flesh is still piping hot, add the softened unsalted butter. Mash lightly until combined.
• Add the sour cream/crème fraîche and the warm milk/cream. Use a potato masher or a hand mixer on low speed to whip the mixture until smooth and fluffy. Avoid over-mixing.
• Stir in the grated Cheddar cheese, chopped chives, salt, and pepper. Taste the mixture and adjust seasoning as necessary—this mixture needs to be slightly punchy to stand up to the second bake.
• Generously spoon the filling back into the empty potato shells. Pile the mixture high, creating a beautiful mound. Sprinkle the tops with the remaining 1/4 cup of cheese and a tiny pinch of paprika for colour.
• Return the filled potatoes to the 200°C (400°F) oven for 15 to 20 minutes, or until the filling is heated through, the cheese topping is bubbling, and the peaks are golden brown.
• Garnish with a few extra fresh chives and serve immediately.

Nutrition Facts

Calories	425 kcal
Protein	15 g
Fat	25 g
Carbs	40 g
Fiber	5 g
Sodium	450 mg

Recipe Info

Category	Side Dish
Cuisine	American

Ditch the Dry Spud! Mastering the Fluffy Double Baked Potato Filling

You know that feeling when you crave proper comfort food? I totally get it. For me, nothing beats a perfect potato side.

But a basic baked spud can feel a bit boring, right? We are fixing that lacklustre feeling today. I’m sharing my ultimate Double-Baked Potatoes recipe.

This is truly the best comfort food potato side you will ever make. It is pure, creamy, proper British luxury.

I spent years making sad, dry attempts at these potatoes. Honestly, my first try was a disaster. I scooped too much flesh out and the shell completely collapsed! That's how I learned the secret to a perfect, sturdy classic jacket potato filling .

This Double Baked Potatoes Recipe is the result of many kitchen fails. It ensures the potato skins stay firm and unbelievably crisp.

Why We Bake Them Twice

This isn't a complex, cheffy dish. It’s a simple technique, just done twice! We start with lovely high-starch Russet potato recipe varieties.

These are crucial. They naturally give us the fluffiest inside texture possible. The result is exactly what everyone expects from Double Stuffed Baked Potatoes .

They take about two hours in total. Most of that time is just passive waiting for the oven.

We are aiming for a ridiculously airy and fluffy double baked potato filling . We mix the hot potato flesh with butter and sour cream.

This creates a cloud-like texture. Forget standard mash; this is elevated Twice Baked Mashed Potatoes . It is infinitely richer and more satisfying.

The Payoff: Crispy Skins and Cheesy Twice Baked Potatoes

Why bother with the second bake? Because you get two incredible textures, that's why! You get the contrast between a crisp, salty skin and a light, cheesy interior.

Plus, potatoes are surprisingly great sources of Vitamin C and potassium. So, they are actually quite good for you! (When you try not to dwell on the mature Cheddar.

)

We are perfecting these creamy, cheesy twice baked potatoes right now. This recipe is totally worth the extra 20 minutes in the oven.

The simple act of putting those Double Baked Potatoes In The Oven a second time transforms them. They are perfect alongside a Sunday roast or a simple grilled steak.

Ready to make the ultimate comfort side dish? Let's talk about what we need.

What You Need: Gathering Your Spud Army

Right then, before we even get the oven on, we need to talk ingredients. You know the score. You can’t make a world-class side dish from rubbish gear.

If you want proper, luxury Double Stuffed Baked Potatoes , we have to focus on quality. Honestly, I once tried using baking potatoes past their best.

The result? Dense, gluey insides. Never again! This is the blueprint for the Best comfort food potato side .

The Core Ingredients (Making the Fluffy double baked potato filling)

This recipe starts with the potatoes. We need four large Russet potato recipe spuds. They are the absolute best for creating that light, airy filling.

Scrub them clean! Pat them totally dry before we oil them up.

For the insides, it's all about richness. Get 4 Tbsp (56g) of proper unsalted butter. Make sure it's soft, almost melty.

That butter needs to melt into the hot potato flesh instantly. We pair that with 1/2 cup (120ml) of full-fat sour cream.

Yes, full-fat! It’s essential for that smooth texture.

And the cheese? This is crucial for Cheesy twice baked potatoes . Grab 1 cup (120g) of sharp, mature Cheddar cheese, grated fresh.

Skip the pre-shredded stuff; it just melts better if you grate it yourself. Seriously, it takes five minutes and makes a huge difference to the Fluffy double baked potato filling .

Essential Flavour Enhancers

Seasoning is everything, honestly. Don't be shy with the salt! We’re using coarse sea salt on the outside and about 1 tsp (5g) of fine salt inside.

We need generous black pepper .

My favourite bit? The herbs. Fresh chives are mandatory for that classic Classic jacket potato filling . Chop up 2 Tbsp finely.

If you’re stuck, use spring onions instead. If I’m feeling a bit cheeky, I sometimes add a tiny whisper of garlic powder.

Don't tell anyone! That’s the secret to the perfect Double Baked Potatoes Recipe .

Kit Check: Tools for the Job

You definitely don't need a professional kitchen setup for these Double-Baked Potatoes . Just a good, solid baking sheet. Line it with foil or parchment paper.

Nobody enjoys scrubbing potato remnants off a tray, you know?

You'll need a sharp knife for slicing and a robust spoon for scooping out the potato flesh after the first bake. Careful, they’ll be hot!

Finally, the filling tool. You can use a trusty masher. But if you have a hand mixer? Use it! Seriously.

A hand mixer on low speed whips air into the potato flesh. It makes these Twice Baked Mashed Potatoes lighter than clouds.

That’s my number one tip for achieving the smoothest Double Baked Potatoes In The Oven . A good sturdy mixing bowl is needed too, nothing worse than potato flesh spilling onto the countertop!

The Jacket Potato Upgrade: Truly Double Stuffed Baked Potatoes

Honestly, a plain baked potato is fine. But we deserve better. We're going full luxury here, turning a simple spud into a proper, celebratory dish.

This Double-Baked Potatoes method is a game changer. It transforms a boring side into the Best comfort food potato side you can imagine.

Did you know the secret to getting a perfect, light spud texture is all about managing moisture?

Prep Talk: Getting the Russet Potato Recipe Ready

First things first: the potato choice. Grab those large Russet potato recipe favourites. High starch means fluffy insides—essential for Twice Baked Mashed Potatoes .

Give them a serious scrub. They need to be spotless before baking.

Now, a safety reminder (trust me on this one). You must prick those spuds! Using a fork, stab each potato about five or six times.

If you skip this, steam builds up. I once skipped this step and nearly had a potato rocket launch in my oven.

Not fun. Get your oven screaming hot at 200° C ( 400° F) .

Process: Building the Fluffy Double Baked Potato Filling

1. The Skin Job: We want crisp, edible skins, not leathery ones. Brush the scrubbed spuds generously with olive oil. Sprinkle coarse sea salt all over. This makes the perfect Classic jacket potato filling boat.
2. First Bake: Send them in for 60 to 75 minutes . They need to be totally soft when squeezed. The flesh should practically melt inside.
3. Scooping Secrets: Take them out and let them cool for 10- 15 minutes. This is crucial for safe handling. Slice them perfectly in half lengthwise. Now, gently scoop out the hot flesh. Be careful not to tear the shell! Leave a little edge—about 5mm of potato around the shell wall—to keep the boat sturdy.
4. Making the Fluff: Dump that hot flesh into your bowl. Crucially , add the butter and sour cream while the flesh is still steaming hot . This guarantees that heavenly Fluffy double baked potato filling . Add your sharp cheddar for the ultimate Cheesy twice baked potatoes experience. Season really well!
5. Refill and Finish: Spoon that rich mixture back into the shells. Pile it high, creating a beautiful mound. Sprinkle the tops with extra cheese. Return the Double Baked Potatoes In The Oven for 15 to 20 minutes , until the cheese is bubbling and golden.

Pro Tips for The Best Double Stuffed Baked Potatoes

Heat is your friend. If your potato flesh cools before you add the butter, you’ll get dense, gluey filling. Always mix when piping hot.

Do not over-mix! You want light and airy, not potato cement. If you have an electric hand mixer, a few seconds on low speed is magic. It whips in air beautifully.

You can totally make these ahead! Finish Step 4, stuff the shells, and then cover and refrigerate for up to 2 days.

When you’re ready, just add 5– 10 minutes to the final bake time to heat them through. Honestly, these are worth the effort.

They vanish every time I make them.

Taking Them to Eleven: My Personal Notes

Right, you’ve smashed the main recipe for these glorious Double-Baked Potatoes . Now let’s talk logistics. You know, how to make them look amazing, keep them fresh, and play around with some swaps.

This is the stuff that turns a recipe into a personal favourite.

Making Them Shine: Serving Suggestions

Honestly, presentation is half the fun when you’re serving these Double Stuffed Baked Potatoes . The classic jacket potato filling needs to be celebrated! Pile that Fluffy double baked potato filling high, don’t be shy! I always scatter fresh chives and a tiny bit of smoked paprika on top.

It makes the topping pop and gives it that professional finish.

These truly are the Best comfort food potato side , so pair them with something simple. Think a perfectly grilled sirloin steak or maybe a super sharp, peppery watercress salad.

The acidity cuts through the richness beautifully. For drinks? If it’s a Sunday roast, a robust red wine is perfect.

If you’re keeping it ultra-casual, a nice cold ginger beer is smashing.

Keeping the Magic Alive: Storage Tips

Oh my gosh, I once tried to reheat these in the microwave and ended up with a sad, rubbery mess.

Don't do that! If you have leftovers (which is rare, let's be real), store them in an airtight container in the fridge for up to three days.

Crucially , if you want to freeze them, do it before the second bake. Let the filled potatoes cool completely, wrap them individually in foil, and freeze them.

To serve, unwrap them and reheat from frozen in the oven at 180° C ( 350° F) for about 30 minutes.

That ensures the filling stays creamy and the shell gets crisp—it’s the secret to make-ahead Double Baked Potatoes .

Flavour Fun: Variations and Swaps

This is where your inner chef comes out. You’ve got the base for the best Cheesy twice baked potatoes right here.

Want to ditch the dairy? For a non-dairy option, swap the butter and sour cream with vegan butter and oat cream.

It creates a surprisingly creamy filling for your Twice Baked Mashed Potatoes .

For a seasonal change, forget the chives in the autumn. Instead, fold in some roasted butternut squash puree and a pinch of nutmeg.

It turns this excellent Russet potato recipe into something warm and seasonal. Honestly, the potato shell is just a blank canvas for anything delicious!

The Good Stuff: Quick Nutrition Basics

Yeah, these aren't diet food, let’s be honest. But potatoes get such a bad rap! Did you know a single medium potato contains more potassium than a banana? They are packed with vitamin C and fibre, especially when you eat the skin—which is exactly why we make this Double Baked Potatoes In The Oven whole in the first place!

The protein from the cheese makes these super filling.

It's not just a side; it's solid, hearty energy.

Give these tips a try. Once you nail the presentation and storage for these amazing Double-Baked Potatoes , you’ll never look at a basic spud the same way again.

Enjoy every single bite!