Appetizers · ALWAYS FREE
Twice-baked cheddar potato boats
Russet potato skins refilled with their own mashed flesh, milk, butter, cheddar and scallions, then baked again.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400 F / 200 C. Prick each potato several times with a fork, rub with all oil and 1 g salt, and set on a rimmed tray without wrapping in foil. Bake 60-70 minutes until tender through the center.
- Let potatoes cool 10-15 minutes until safe to handle. Halve lengthwise and scoop the flesh into a bowl, leaving a roughly 5-mm wall inside every skin. Keep all eight skins; retain all removed flesh.
- Mash the warm flesh by hand with butter, warm milk and 2 g salt. Fold in all scallions and 40 g cheddar. Do not use a food processor.
- Divide the entire filling among the eight shells, mounding it gently. Top evenly with the remaining 40 g cheddar. Return to the tray and bake 20-25 minutes until hot throughout, centers reach 165 F / 74 C and the cheese is melted with lightly browned spots.
- Stand 5 minutes before serving one half per portion. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165 F / 74 C. Larger potatoes may extend the first bake beyond the 150-minute schedule.
Estimated nutrition
Per serving · 1 of 8- Calories
- 182 kcal
- Protein
- 5.4 g
- Total carbohydrate
- 23.7 g
- Total fat
- 7.8 g
- Total sugars
- 1.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All filling and skins divided into eight portions; each portion one stuffed half, not a whole potato. Contains milk. Vegetarian requires suitable cheese enzymes; Gluten-Free requires ingredient labels/cross-contact checks. All measured skin oil counted.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Twice-baked cheddar potato boats: 4 similarly sized raw russet potatoes; olive oil for skins; unsalted butter; whole milk; cheddar made with vegetarian enzymes; trimmed scallions; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Twice-baked cheddar potato boats: 4 similarly sized raw russet potatoes; olive oil for skins; unsalted butter; whole milk; cheddar made with vegetarian enzymes; trimmed scallions; fine salt. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
