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.

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  1. They look really comforting.

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