Twice Baked Potato


Twice Baked Potato is a delicious take on potatoes. A bit sour, spicy, tangy & tasty. The baked skin of the potato is a bonus. The best part is the goodness & richness of the potato. A keeper recipe for me.

More easy baking recipes like savory tomato zucchini tart, focaccia, and olive bread.

Twice Baked Potatoes
Twice Baked Potatoes

“In photography & madness there are no principles”

– Raghu Rai

I made Twice Baked Potatoes not long ago. We celebrated New Year with them.

V wanted them again.

What V wants, V gets!

Does he? Doesn’t he? Two different viewpoints we share. Blame it on matrimonial harmony!

Twice Baked Potatoes
Twice Baked Potatoes

Coming back to twice-baked potatoes, last time I baked them using hung curd mixture, this time I used the potato filling mixed with potato scooped from inside.

The result for delicious and very filling.

Though the baking time is high, I find it needs minimum work and is perfect for parties. It is truly a crowd-pleaser.

Twice Baked Potatoes
Twice Baked Potatoes

While photographing the potatoes, I thought setting it formal, not sure it worked here. V didn’t like it much.

It’s been 2 months since I clicked these, but when I look at my images of today and this one, I feel I could have done better.

What do you think?

Twice Baked Potato

A perfect party side-dish. The preparation time is very little and rest of the work is done by your oven.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Baking, Main Course
Cuisine: American, Vegetarian
Keyword: Warm
Servings: 6 people


  • 2 potatoes large
  • 2 tsp butter
  • 3 tbsp cottage cheese homemade paneer, grated
  • 3 tbsp greek yogurt hung curd
  • 1 tsp gram flour besan
  • ½ tbsp fresh cilantro fresh coriander chopped
  • 1 green chili chopped
  • to taste salt, black pepper


  • Pre-heat oven at 190 °C. Scrub both the potatoes well. Prick them with fork multiple times.
  • Bake them on a wire rack for 90 minutes or till tender. Cool the potatoes for 10 minutes.
  • In the meanwhile, mix all the ingredients except butter in a bowl.
  • Split the potatoes lengthwise into half. Scoop out the tender potato leaving just little thin shell. Keep aside the scooped potato.
  • Fill the potato shells with the prepared filling with a heaping mound. Dab little butter on top.
  • Bake for 15-18 minutes at 190 °C. Serve with chopped coriander.


I added the scooped boiled potato back into the filling and did not use hung curd for a second variation.

Join the Conversation

  1. They look really comforting.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Copyright — Lemon in Ginger
Why Peanuts (Groundnuts) Are Called The Almonds of The Poor? Rainbow Checkerboard Cake Recipe Best Eggless Strawberry Crush Cake Recipe Eggless Mango Rose Cake Recipe Tasty and Juicy Litchis