Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

These cheesy, buttery, garlicky potatoes make a great casual weekend lunch. If we had guests, we'd probably serve them on a plate with a crisp green salad, but really, they're great just on their own. Not for slimmers!

Ingredients Nutrition


  1. Preheat oven to 200°C (400°F).
  2. Scrub potatoes well, but do not peel.
  3. Dry thoroughly with a cloth or paper towels.
  4. Pierce potatoes several times with a sharp knife.
  5. Place potatoes in a roasting tin.
  6. Drizzle a little olive oil over each potato and roll until well coated.
  7. Sprinkle each potato well with salt and roll until evenly coated.
  8. Place the roasting tin on an upper shelf of the oven.
  9. Roast potatoes at 200°C (400°F) for approximately 1 hour or until cooked.
  10. While the potatoes are cooking, combine butter, garlic and herbs in a microwave safe bowl and cook on HIGH just until butter is melted.
  11. (Alternatively, melt butter mixture in a saucepan over medium heat.) Remove the butter mixture from the microwave (or stove) and stir in cheese and pepper.
  12. Set aside until needed (but not in the fridge!).
  13. When the potatoes are cooked, remove them from the oven but leave the oven turned on.
  14. Now, cut each potato in half, lengthwise.
  15. Using a teaspoon, scoop out most of the potato flesh being careful not to tear the skins.
  16. Place the potato flesh into a bowl and add the reserved butter/cheese mixture.
  17. Mash potato with the back of a fork until the mixture is smooth and well combined.
  18. Pile potato flesh back into the skins and return potato halves to the roasting tin.
  19. Return the tin to the top shelf of the oven for 10-15 minutes or until the tops of the potatoes are a light golden brown.
  20. Remove potatoes from oven and place into serving bowls (2 halves per person).
  21. Top each potato half with a heaped teaspoonful of sour cream.
  22. Serve hot.
Most Helpful

These were really good. I made them a little quicker, by microwaving them first instead of baking them to be done. I used just chives, as I really liked the combination of chives and potatoes. I also reduced the amount of butter a little and made up for the missing 'liquid' by adding 1-2 tbsp of skimmed milk. I then baked them for about 30 minutes to get the skins and tops crispy. I'll be making these again, thanks for sharing.

-Sylvie- August 30, 2006

Love it! I accidentally forgot the garlic and pepper, but it tasted great anyways! (Not to mention twice baked potatoes are the best to improvise with :) ) Great recipe, will be making it again, I am sure.

jenniferlaurel May 12, 2011

Fantastic! I love twice baked potatoes and these were superb! I used dried herbs (parsley and chives)and stayed true to the recipe. A keeper!

Little Bee September 19, 2006