Kate’s Best Easy Thyme Twice Baked Potatoes Recipe
Bursting with flavor, this thyme twice baked potatoes recipe is my very favorite. They’re rich, creamy, and taste incredible with fresh thyme and lemon zest. Serve for a special holiday meal or easy enough for a weeknight steak dinner.
Mashed potatoes, roasted potatoes, potato gratin, baked potatoes, and scalloped potatoes but HELLO what about twice baked potatoes?? My best-ever easy thyme twice baked potatoes recipe is here today.
There’s nothing better than digging into a creamy rich and comforting twice baked potato. But discovering the secret to the perfect twice baked potato is a lot more challenging than you would assume. Cheddar cheese, cream cheese, green onions, thyme, caramelized onions, no onions, bacon bits, no bacon, what about parmesan cheese…?
But I finally I cracked the twice baked code. I grew up in the Midwest during an era where everyone brought their signature twice baked to the potluck. What I’m trying to say is, my twice baked standards are high for this classic comfort food side dish.
Let’s Start With The Potato
The foundation of a solid twice baked potato is obviously…the potato. It definitely matters what kind you use. I am all for twice baked *sweet potatoes, but that is not the recipe we’re making today.
Today, we’re making white potato twice-baked potatoes and the best kind to use for this application are Russet potatoes. They bake up with a nice crispy skin and the inside gets fluffy and light. Yukon gold potatoes and red potatoes have thinner skin and are waxier.
*By the way, if you’re looking for sweet potato recipes, here are 10 of my favorite.
What About The Cheese?
I tested this recipe with lots of cheese variations and I truly liked the potato skins using cream cheese best.
The combination of cream cheese, sour cream, and heavy cream was a little more sophisticated and allowed the flavor of the potato, lemon, and thyme to shine through. The potato boats with cheddar cheese tasted greasy and a little… too heavy?
I prefer this version with fresh herbs that focuses on the potato with a dusting of grated parmesan cheese on top as well to finish. It feels perfect for a special occasion or just to treat yourself.
Other Ingredients In This Thyme Twice Baked Potatoes Recipe
- Fresh thyme. Lemon and thyme is a combination I use often (see my lemon-broiled cod). They just play so nicely off each other and are beautifully fragrant.
- Lemon zest. The most flavorful part of the lemon.
- Kosher salt and freshly cracked black pepper. I always use Morton kosher salt and freshly ground black pepper.
My Secret Ingredient
Smoked paprika is actually my secret ingredient in a lot of things like my chicken cacciatore, Thanksgiving turkey spice rub, and double pork pork burgers. Adding a touch of smoked paprika is a game changer as well with these easy twice baked potatoes. It lends a touch of color, warmth, and of course that underlying smokiness that brings everything together to make the perfect side dish.
How To Make Them
This is a lovely, three-step process that couldn’t be easier. Before beginning however, make sure to take the cream cheese out of the refrigerator and let sit at room temperature while the potatoes bake.
step one
First bake. For the first baking, bake in a 400° f oven placing the potatoes directly on the oven rack until the potato flesh is easily pierced with a pairing knife. Remove the cooked potatoes from the oven and let cool.
step two
Fill the potatoes. Cut the potatoes in half with a sharp knife. Scoop out the flesh into a large mixing bowl. Mash the teaspoon salt and all the other ingredients together with a potato masher.
step three
Bake again. Fill the potato shells with the mixture and place on a baking sheet. Return to the oven and bake until golden brown. Sprinkle with grated parmesan and serve.
Make Ahead/Freezing Instructions
The potatoes can baked and filled and refrigerated in an airtight container for up to 5 days. Transfer to a sheet pan and bake a second time.
To freeze, lay the filled potatoes on a baking sheet and place in the freezer. Once frozen, place in an airtight container or freezer bag for up to 6 months. Bake the frozen potatoes on a baking sheet at 400°F until warmed through, about 50-60 minutes.
What To Serve With Them
Make it a meal and serve the potatoes with…
- Pan Seared Fish with Asparagus
- Super Easy Fried Chicken
- One-Pot Red Wine Braised Beef
- My Best-Ever Thanksgiving Turkey
- Oven-Broiled Beef Skewers
- Roasted Pork Shoulder with Root Vegetables and Mustard Sauce
- Spanish Pork Meatballs with Saffron Sauce
So from my kitchen to yours, enjoy this twice-baked potato recipe. And if you’re looking for more inspiration for your holiday table, here are all of my tips on how to reheat Thanksgiving sides and a list of 20+ Thanksgiving recipes with a Mediterranean twist.
Lemon-Thyme Twice Baked Potatoes
Ingredients
- 2 large Russet potatoes
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 1/4 cup cream cheese, room temperature
- 2 teaspoons lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon chopped thyme, plus more for garnish
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup grated parmesan cheese, for serving
Instructions
- Heat oven to 400°F. Prick top of each potato a few times with a fork, and bake directly on oven rack until easily pierced with a paring knife, about 45 minutes to 1 hour depending on size. Remove from oven; let cool slightly, about 10 minutes.
- Using a sharp knife, cut potatoes in half lengthwise. Use a spoon to scoop flesh into a large bowl, leaving 1/4-inch border all around. Set shells aside. Combine flesh with remaining ingredients and mash with a potato masher until relatively smooth and combined. Refill shells with potato mixture.
- Set on a baking sheet or baking dish lined with parchment paper. Cook until potato is soft and filling is lightly browned on top, 35 to 40 minutes.
- Sprinkle with more chopped thyme and parmesan and serve.
Notes
- Make Ahead: These can be assembled ahead of time and baked later. Prepare through step 2, then cover and refrigerate for up to 3 days. Bake as directed, adding 5-10 minutes to the cook time.
- Scooping the Potatoes: Be careful not to pierce the skin when scooping out the flesh. A grapefruit spoon or melon baller can be helpful for this step.
- Mashing: For a smoother filling, use a ricer or electric mixer instead of a potato masher.
- Presentation: For a more elegant presentation, pipe the potato mixture back into the skins using a large piping tip.
