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twice baked potatoes

Twice Baked Potatoes

Delicious creamy twice baked potatoes loaded with two type of cheese. Easy to make and perfect to make ahead of a big family dinner.
Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Kerrie @ Family Food and Travel


  • 4 large potatoes I used Russet
  • 4 tbsp Gay Lea Salted Butter
  • 1/3 Cup Gay Lea Low Fat Sour Cream
  • 1 tbsp finely chopped green onion
  • 1/2 cup Ivanhoe Old Cheddar Cheese
  • 1/2 cup grated parmesan cheese
  • Herbamare or sea salt + Pepper to taste


  1. Preheat oven to 400F.
  2. Place potatoes directly on rack and bake for 45 mins.
  3. Take out, piece with fork and bake for another 15 mins.
  4. Remove potatoes and hold with an oven mitt.
  5. Cut the top off the potato and scoop out the middle to form a boat-like shape.
  6. Make sure to leave enough potato that the skin won't collapse.
  7. Put scooped out potato (skin included) in a stand mixer, add green onion, butter, sour cream, cheese, salt and pepper and beat on low to combine.
  8. Be careful not to turn up to quickly or the potato pieces will shoot out (I know this from experience!). Once fully mixed scoop filling back into potatoes.
  9. You may have some potato mixture left over because you've added so much good stuff to the potato!
  10. Place potatoes back in the oven and bake for 30 minutes.
  11. At the end of 30 minutes, turn onto broil to get a brown crispy top.
  12. Serve immediately, or let cool wrap and plastic and freeze for another day.