This Recipe Forever Changed the Way I Make Twice-Baked Potatoes

Whenever I’m searching for a cake recipe, one of the first places I check is Grandbaby Cakes. The popular food blog founded by Jocelyn Delk Adams is filled with Southern-inspired recipes that have never steered me wrong. I’ve tested a handful of her cake recipes and am always impressed by the results, so when I saw she had a recipe for twice-baked potatoes on her blog, I was curious. Her desserts are always top-tier, so I was interested to see how her savory recipes would compare. I added it to my twice-baked potato showdown lineup and gave it a try.

Get the recipe: Grandbaby Cakes’ Twice-Baked Potatoes

As with any twice-baked potato recipe, Jocelyn’s version is easy, but a bit time-consuming. Start by baking six potatoes. Set them aside until cool enough to handle and lower the oven temperature. 

Cut each potato in half lengthwise and scoop the flesh into a bowl, taking care not to tear the skin of the potatoes. Add butter, heavy cream, sour cream, fresh chives, grated Parmesan, shredded cheddar, salt (a whole tablespoon!), and pepper to the potato flesh. Mash everything together until combined, then spoon the mixture back into the empty potato shells. Top with more shredded cheddar and bake until the cheese is bubbly and melted.

These potatoes were absolute perfection. They strike the perfect balance between being decadent and cheesy without feeling heavy or greasy. The filling was perfectly seasoned, with just enough salt and pepper to cut through the richness. I was nervous a tablespoon of salt would be too much, but it helped the flavors shine without tasting overly salty.

The addition of grated Parmesan cheese added a super-savory note that amped up the flavor of the cheddar and made these taste super cheesy. The fresh chives in the filling added a pop of freshness and onion-y flavor that prevented them from tasting too heavy. They were truly delicious and everything I want out of a twice-baked potato.

The thing I really loved about this recipe (besides the fact that the potatoes are delicious) was the texture. Some of the other twice-baked potato recipes had fillings that verged on being wet, but this recipe was perfectly custardy, thanks to the eggs. The egg prevented the filling from oozing out and gave the filling a lusciousness that the other recipes lacked. I don’t think I will ever make a twice-baked potato recipe without eggs ever again.

• Don’t be afraid of the salt: Jocelyn’s recipe calls for one tablespoon of salt. At first glance that might seem like a lot, but considering you’re making six baked potatoes, that comes to just half a teaspoon of salt per potato. (Which — yes — is still a lot. But it’s not unheard of and the finished potatoes aren’t overly salty.)
• Feel free to assemble the potatoes the day before baking: Twice-baked potatoes are a time-consuming recipe, so feel free to get a head-start by filling the potatoes the day before baking them. The filled potatoes will keep perfectly in the fridge loosely covered in plastic wrap.
• You might have a little extra filling. I had a little bit of extra potato filling that I couldn’t fit into the potato jackets. I didn’t want to overstuff the potato skins because I thought the filling might overflow. I definitely wasn’t going to throw away the potato-y goodness, so I transferred it to a small ramekin, topped it with cheese, and baked it alongside the other potatoes. Bonus spuds!
• Let the potatoes cool slightly before serving: Fresh from the oven the filling will be soft and prone to oozing, but once the potatoes cool slightly the filling will be creamy and perfectly pillowy texture. I let mine cool for 10 minutes before serving and thought they were just right.

Rating: 10/10

Have you ever made Grandbaby Cakes’ twice-baked potato recipe? Let us know in the comments!