cheesy baked potatoes

With halved potatoes filled with loaded mashed potatoes and cheese, this Twice Baked Potatoes recipe can serve as either a meatless main dish or a side. It combines all of your favorite baked potato toppings in a fun “twice baked” way.

Twice Baked Potatoes

russet potatoes (about 2 pounds)

olive oil

salt

milk

butter

sour cream

cream cheese (room temperature)

cheddar cheese (divided)

onions

garlic powder

pepper

Preheat oven to 375 degrees F. Wash and dry potatoes, then rub with olive oil and sprinkle with the Kosher salt. Set potatoes on a baking sheet and bake for 1 hour until soft.

Remove from oven and slice potatoes in half lengthwise. Scoop out the insides and transfer them to a large bowl, leaving about 1/8&quot;-1/4&quot; of shell to hold the filling. Arrange shells on the baking sheet.

Add the warm milk, butter, sour cream, cream cheese, and mash with a potato masher. Add half of the cheddar cheese, green onions, garlic powder, salt, and pepper. Stir to combine, then taste and adjust the salt and pepper as needed or add more milk if the potato filling seems too dry.

Fill each shell with the potato filling, then sprinkle with the remaining cheese.

Bake for 15-20 minutes until hot all the way through and the cheese has melted on top.

Cheesy scalloped potatoes are the perfect side dish for Easter, Thanksgiving, Christmas, or cozy winter potlucks and family dinners.

Cheesy Scalloped Potatoes

russet potatoes, peeled and thinly sliced

sharp cheddar cheese, shredded

heavy cream

garlic,

onion,

all-purpose flour

black pepper

nutmeg

Preheat oven to 375°F. Peel and thinly slice the potatoes using a mandoline or knife.

In a saucepan, melt butter. Sauté onion and garlic until soft. Stir in flour and cook 1 minute.

Gradually whisk in heavy cream. Add salt, pepper, and nutmeg. Simmer until thickened.

Stir in most of the shredded cheese until melted and smooth. Reserve some for topping.

Layer half the potatoes in a greased baking dish. Pour half the cheese sauce on top.

Repeat with remaining potatoes and sauce. Top with reserved cheese.

Cover with foil and bake for 40 minutes. Uncover and bake an additional 20–25 minutes.

Let sit 10 minutes before serving for easier slicing and thicker sauce.

I'm always wanting something creamy, cheesy, and savory! Like 24/7! These Baked Ham and Scalloped Potatoes gave all the comforting vibes! This reminded me of a potluck, Easter brunch, Grandma's house! It was cheesy, ooey and gooey, full of juicy ham, onion, herbs, and FLAVOR! You just can't help but go back and load your bowl up with more! This would work great as a side or a main dish! Bake it and take it with you to a party! Bring it to a party and then bake it! Prep it and bake it the next day! There's so much room for creativity and flexibility here! It was so delicious!

Baked Ham and Scalloped Potatoes

Milk

Heavy Cream

Gouda (freshly shredded)

Colby and Monterrey Jack (freshly shredded)

Yellow Onion (diced)

Garlic Cloves (minced)

tbsp Butter

tbsp Flour

Thyme Sprigs (minced)

Salt

tsp Black Pepper

tsp Cayenne

tsp Nutmeg

tsp Ground Mustard

lbs Yukon Gold Potatoes

Diced Ham (cured)

Cooking Spray

Chives (thinly sliced)

Preheat the oven to 375℉.

Peel and slice the potatoes into 1/8-inch-thick pieces. Move to a bowl filled with salted water and set aside until ready to use.

In a medium sized saucepan, melt butter on medium heat.

Sauté the onion for 2-3 minutes, stirring occasionally, until translucent. Then add the garlic and cook until fragrant.

Add the flour, stir, and cook for about a minute. Slowly whisk in the milk and cream, then simmer for about 5 minutes until the mixture starts to thicken.

Whisk in the thyme and 1/4 cup of each cheese.

Whisk until smooth, then whisk in all of the spices. Remove from heat and set aside until ready to use.

To make the sauce:

Lightly grease a 9x13 baking pan with cooking spray or butter.

Next, layer half of the potatoes on the bottom of the pan into a scallop looking pattern. It doesn&#39;t have to be perfect or anything! Sprinkle half of the ham on top, drizzle half of the sauce on, and spread it around with a rubber spatula or wooden spoon.

Repeat with remaining potatoes, ham, and sauce, then top with the remaining cheese.

Cover with aluminum foil and bake for 35 minutes.

Remove foil and continue baking for 15 minutes.

Broil on high for 1-2 minutes until the top is golden, and the cheese is melty!

Allow to cool and thicken for a few minutes, top with chives, and serve! Enjoy!

To make the baked ham and scalloped potatoes:

It looks so yummy, I can totally picture myself eating that when it's below zero outside. 
Looks like such a comforting dish too! Thanks for sharing the recipe!

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Twice Baked Potatoes

Cheesy Scalloped Potatoes

Baked Ham and Scalloped Potatoes

Top 3 cheesy baked potatoes recipes from across the web

The most viewed cheesy baked potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Twice Baked Potatoes

Cheesy Scalloped Potatoes

Baked Ham and Scalloped Potatoes

The most viewed cheesy baked potatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine