The first bake is the part that makes these little potatoes worth the extra trip through the oven: the skins turn tender enough to scoop, while the centers get soft all the way through. I like that the small new potatoes become their own serving shells, with no need to fuss over a separate pan of mashed potatoes. These Joanna Gaines twice baked new potatoes come out with a creamy cheddar filling and a second layer of melted cheese on top.
Keeping a thin wall of potato inside each shell gives the halves enough structure to hold the filling without making them feel like empty skins. The first bake does the cooking; the second warms the mixture and melts the cheddar. Once the tops are lightly browned and the potatoes have rested, you get a crisp-edged shell with a soft, savory center.
Kitchen Note
Let the potatoes cool until they’re easy to handle before cutting and scooping. If you rush while they’re piping hot, the skins are harder to hold steady and the filling is messier to work with.
Save these twice baked new potatoes for a side dish with creamy cheddar filling and golden, melted tops.
Why These Potatoes Get Two Bakes Instead of One Long Roast
A single long bake would cook the potatoes, but it wouldn’t give you the same contrast. The first round softens the flesh so it can be scooped and mashed with the butter, sour cream, milk, cheddar, scallions, salt, and pepper. After that, the filling goes back into the shells, where the shorter second bake heats it through and melts the cheese on top.
That split also gives you control over the texture. You can tell the potatoes are ready for scooping when a knife slides easily into the largest one; the outside doesn’t have to be judged by color alone. During the second bake, look for hot filling and melted cheddar with a little browning rather than waiting for the shells to turn deeply crisp. A five-minute rest lets the filling settle before you lift the halves from the dish.
These are substantial enough to serve as a side on their own, but the small size makes them easy to portion. Because each potato becomes two halves, arranging them cut side up in the baking dish helps the filling stay in place and gives the cheese an even surface to melt over.
Why Small New Potatoes, Sour Cream, and Sharp Cheddar Matter Here
- Small new potatoes — Their size makes neat individual shells that are easy to fill and serve. Scrub them well before roasting; the skins stay on and form the sides and base of each half. Larger potatoes can be harder to portion this way, so stick with small ones for the intended shape.
- Olive oil — Tossing the potatoes in oil before roasting helps coat the skins and keeps them from baking dry on the sheet. Use an oil you enjoy the taste of, since it sits on the outside of the potatoes rather than disappearing into the filling.
- Unsalted butter and sour cream — Butter gives the mashed potato richness, while sour cream brings a gentle tang that keeps the filling from tasting flat. Plain full-fat Greek yogurt can replace sour cream in the same quantity, though the filling will taste tangier and feel a little denser. Milk loosens the mash; adding more sour cream in its place makes the filling richer and thicker.
- Sharp cheddar — Its stronger taste carries through the potato instead of disappearing into the creamy filling. Mild cheddar works in the same way if you prefer a softer cheese flavor, but the finished potatoes won’t have as much bite. Shred the cheese yourself if you want to avoid the extra coating found on some pre-shredded cheese.
- Scallions — Thin slices add a fresh onion note to the rich filling. Slice them finely so they distribute through the mash instead of clumping in a few bites. If you leave them out, the potatoes still hold together, but the filling will taste milder.
Roast, Scoop, Fill, and Bake Until the Cheese Browns
Roasting the Potatoes Until a Knife Slides In Easily
Heat the oven to 400°F and toss the scrubbed potatoes with olive oil on a rimmed baking sheet. Roast for 40 to 50 minutes, checking the largest potato with a knife rather than relying on the smaller ones. When the knife slides in easily, the centers are tender enough to mash without leaving firm chunks. Let the potatoes cool until they’re easy to handle before cutting them lengthwise.
Scooping Without Weakening the Shells
Halve each potato lengthwise, then scoop the flesh into a bowl. Leave about 1/4-inch-thick shells so the halves keep their shape when you add the filling. If you scrape all the way through, a thin spot can split when you lift or fill it. Keep the shells intact and set them aside for the baking dish.
Mashing a Creamy, Savory Filling
Mash the potato flesh with the butter, sour cream, milk, 3/4 cup of the cheddar, scallions, kosher salt, and black pepper. The mixture should be soft enough to spoon back into the shells, not so loose that it runs over the edges. Stir until the ingredients are combined, then taste a small bit before filling so you can tell that the seasoning is evenly distributed. Save the remaining cheddar for the tops.
Filling the Shells and Melting the Cheddar
Coat a 9×13-inch baking dish with nonstick cooking spray and arrange the shells cut side up. Spoon the filling into each half, then sprinkle the remaining 1/4 cup cheddar over the potatoes. Bake at 400°F for 15 to 20 minutes, until the filling is hot and the cheese has melted and lightly browned. Rest the dish for 5 minutes before serving so the filling is easier to handle.
Simple Swaps for a Different Bite or a Dairy-Free Table
A Milder Cheddar Filling
Replace the sharp cheddar with mild cheddar, keeping the same total amount and dividing it between the filling and topping as usual. It melts into the same familiar texture, but the cheese flavor is gentler and less pronounced.
A Dairy-Free Version
Use dairy-free butter, sour cream, milk, and cheddar in place of their dairy counterparts, matching each ingredient measure. The filling will be less rich if the alternatives are lower in fat, and dairy-free cheddar may melt differently, so watch for the cheese to melt and the filling to heat through rather than expecting the same degree of browning.
Leave Out the Scallions
Skip the scallions if you’d rather keep the filling simple. No other change is needed; the mash will be creamier in flavor, without the fresh onion edge, and the potatoes will still bake and hold their shape the same way.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The potato filling firms as it chills, then softens again when reheated.
- Freezer: They freeze, though the filling may be a little softer after thawing. Cool completely, wrap the halves airtight, and freeze for up to 2 months.
- Reheating: Reheat in a 400°F oven until hot throughout, or warm individual halves in the microwave. Avoid reheating them repeatedly; the potato filling dries out with each round.
Questions That Come Up When Making Twice Baked New Potatoes
Joanna Gaines Twice Baked New Potatoes
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Toss the potatoes with the olive oil on a rimmed baking sheet.
- Bake for 40 to 50 minutes, until a knife slides easily into the largest potato.
- Cool the potatoes until easy to handle.
- Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving about 1/4-inch-thick shells.
- Mash the potato with the butter, sour cream, milk, 3/4 cup of the cheddar, scallions, salt, and pepper.
- Coat a 9x13-inch baking dish with nonstick cooking spray and arrange the potato shells cut side up.
- Spoon the filling into the shells and sprinkle with the remaining 1/4 cup cheddar.
- Bake at 400°F for 15 to 20 minutes, until the filling is hot and the cheese is melted and lightly browned.
- Rest for 5 minutes before serving.
