Loaded twice baked potatoes


I learnt this particular recipe for twice baked potatoes in primary school. I was 11 at the time and still remember prepping for the dish, waiting for it to come out of the oven and finally tasting the dish. The taste still lingers on my tongue.

I’ve always loved jacket potatoes but there is something very special about twice baked jacket potatoes. The fluffyness of the buttery filling, the added tang of tomatoes and the crunch of onion. Not forgetting my favourite bit! The melted golden crispy cheese topping ~
I do ♡ cheese!!!


4 medium baking potatoes
2 tomatoes diced
1 medium onion finely chopped
3 spring onions chopped
120g cheddar cheese grated
1 tbsp butter
2 tbsp milk
1/2 tsp salt
1/4 tsp paprika
olive oil


1. Preheat oven to 190c/375f/gas mark 5.

Wash potatoes, prick them and massage a little olive oil into each one. Place directly onto the middle shelf in the oven and cook for 1-1 1/2 hours until potatoes are soft on the inside and the skin is golden and crispy

2. Slice the baked potatoes in halves and scoop out the potato flesh into a large mixing bowl. Arrange the empty skin shells onto a baking tray. Throw in the tomato, onion and spring onion, mix in butter, milk and half the cheese. Season with the paprika and salt. Combine well

3. Use this potato mixture to refill and load the empty skin shells. Finally top off with the remainder cheese

4. Have the oven on 180c/350f/gas mark 4. Re bake for 20 minutes and then place under the grill just to brown off the cheese topping

5. Serve with a side salad. I do love mine with celery and wasabi mayonnaise!