There’s just something about a baked potato that feels so comforting. Maybe it’s the endless amount of toppings you can pile on it, or the fact that potatoes were my favorite “vegetable” when I was a kid. (I’ve since leveled up.) When I was growing up, I ate a lot of baked potatoes — and tbh, I mostly made them in the microwave. The first time I had a twice-baked potato, however, was at my friend’s house for Friendsgiving, and I was blown away by the texture. It was everything I loved about mashed potatoes and baked potatoes in each delicious bite.
So when I came across this twice-baked potato recipe by content creator @graceelkus (she’s also our former deputy food editor!) that’s stuffed with cottage cheese and inspired by Martha Stewart’s baked potatoes, I was instantly curious. She touted them as being “perfectly fluffy,” so naturally I had to try out the recipe for myself. Here’s how it went.
How to Make the Cottage Cheese Twice-Baked Potato
The recipe starts with Martha Stewart’s baked potato cooking method. First, take a couple of Yukon Gold potatoes (however many you’d like to make), and bake them directly on the rack of a 325°F oven for 90 minutes. Martha opts for Yukon Gold potatoes instead of russet because of its thinner skin, which crisps us easily, and its creamy interior.
Once the potatoes are done cooking, split them down the middle and mash the inside of the potato with a fork (be sure to leave the skin intact). To each potato, add a spoonful of cottage cheese, a sprinkle of cheddar cheese, some chopped chives, and pepper to taste. Mix it all together and push it back into the potato skin, so everything is compact. Finally, sprinkle more cheddar cheese on top and bake for another 20 to 25 minutes. Top with more chives and enjoy!
My Honest Review of the Cottage Cheese Twice-Baked Potato
These twice-baked potatoes are relatively simple to make. The hardest part is waiting for them to cook. Once they were ready, I dug in. The interior is super-fluffy, and the cottage cheese and cheddar cheese add a delicious salty bite that, when combined with the chives, results in a sour cream and onion vibe. The potato skin on the outside provides a slightly crispy chew.
If you’re not the biggest fan of cottage cheese (I’m not!), you can’t really tell aside from the visual look. The texture (which I normally don’t like) is masked by the light and fluffy potato interior. It’s delicious, and I would definitely recommend making it as a Thanksgiving side dish or an easy game-day snack.
Tips for Making the Cottage Cheese Twice-Baked Potato
- Add different mix-ins: Feel free to change the flavor profile up to whatever you prefer. Swap out the chives for rosemary, or throw in some bacon bits.
- Keep a close eye on your baked potato: While the suggested cooking time is 90 minutes, that may vary based on the size of your potatoes and your oven. Check them periodically to ensure they’re fully cooked.