Twice Baked & Cheesy, Holiday Potluck Potatoes

Twice Baked & Cheesy, Holiday Potluck Potatoes

What do you bring to a potluck holiday lunch when everyone is already maxed out on sweets? I made this inexpensive, but delicious, savory side dish for an office gathering. Since there were none left, I’d say it was a hit! Despite food trends, don’t forget the power of classic comfort foods; it’s delicious!! (and worth a splurge!)

Twice-Baked & Cheesy, Holiday Potluck Potatoes
Prep time
Cook time
Total time
Perfect for holiday potlucks and it can be reheated in a microwave so it's hot, too!
Recipe type: Vegetable, side dish
Cuisine: Californian
Serves:: 12
  • 8 Large Russet potatoes, well scrubbed and clean
  • 1 C very cold Unsalted butter, diced
  • 1 C Knudsen Sour Cream
  • 3 C Cheddar and Monterey Jack Cheese, grated, divided
  • ½ T Lawry's seasoning salt
  • 1 t Kosher sea salt
  • ¼ t Freshly ground black pepper, or to taste
  1. Pre-heat oven to 400 degrees.
  2. On a parchment lined baking sheet, space potatoes out evenly.
  3. Cook potatoes for 1.25 hours.
  4. Remove from oven, let cool slightly.
  5. Holding each potato with a kitchen towel, slice open lengthwise, with a serrated knife.
  6. Carefully spoon out most of the flesh, leaving the skin intact, placing in a large bowl.
  7. Into same bowl, place the butter, 1½ cup of cheeses, sour cream and seasonings.
  8. Mash with a potato masher until slightly lumpy.
  9. Pre-heat oven to 350 degrees.
  10. Place 12 of the best looking empty potato half shells on a baking sheet.
  11. Lightly fill shells to nearly overflowing with potato/cheese mixture.
  12. Top with 1½ cup of reserved cheeses and lightly sprinkle with salt and pepper.
  13. Bake in oven for 15-20 minutes or until cheese is melted.
  14. Serve hot.


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