If you’re ready to go beyond the standard pot of mashed potatoes, we highly recommend giving these cheesy, twice-baked spuds a go for your next dinner party or holiday feast. We love the nutty-rich flavor and creaminess that the combo of Parmesan and fontina provides, but feel free to switch up the cheese to include your favorites. This recipe is easily adaptable to include whatever stir-ins you’re craving—from crumbled bacon to wilted spinach. If you want to get a jumpstart on your prep, these potatoes can be made up to 2 days in advance through step 2 of the recipe. 

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

25 mins
1 hr 40 mins
Serves 10 (serving size: 1 stuffed potato half)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Pierce potatoes with a fork, and bake in preheated oven until tender, about 1 hour.

  • Cut poatoes in half lengthwise, and scoop out flesh, leaving a 1/4-inch-thick shell. Combine warm potato flesh, cheese, milk, sour cream, buttermilk, chives, butter, salt, and pepper in a medium bowl; mash with a potato masher until creamy and well blended.

  • Divide mixture among potato shells, and top each with Parmigiano-Reggiano cheese. Bake in preheated oven until heated through and bubbly, 12 to 15 minutes.

  • Turn oven to broil, and broil until browned, about 2 minutes. Sprinkle with chives.