Here's the best way to make the cheesy twice baked potatoes! They're stuffed with creamy gouda, crispy prosciutto, and fresh thyme. These twice-baked potatoes are the ultimate comfort food and the perfect side dish for a steak dinner, holiday meal, or cozy night in.
Why You'll Love It
The Cheesy Twice Baked Potatoes Recipe with Crispy Prosciutto is the kind of potato recipe that makes every dinner feel special. It starts with russet potatoes, known for their high starch content and crispy skins. The potato insides get mashed into a creamy filling with sour cream, butter, and gooey gouda cheese for the best potatoes you'll ever eat.
You'll seriously love the contrast. The soft, creamy potatoes inside, crispy skins outside, and melty cheese bubbling on top... It's heavenly! The butter mixture is infused with fresh thyme and garlic powder gives each bite depth and flavor. The crispy prosciutto adds the perfect salty crunch, making these stuffed potatoes an absolute crowd favorite. It's just too good to be true!
And best of all, these twice-baked potatoes are a great side dish for prepping! They can be prepped ahead, stored in an airtight container, and reheated for a second time before serving. It's a simple recipe that looks fancy but takes minimal effort. The great thing is you can also use an air fryer for the second bake if you want ultra-crispy skins in less time.
Ingredients & Substitutions
Here's the simple ingredients you need for these cheesy, stuffed potato halves that make the perfect side dish for any holiday meal.
- Russet Potatoes: High-starch potatoes create fluffy centers and crispy skins after baking. Yukon golds work in a pinch but are creamier.
- Olive Oil: Helps crisp the potato skins during the first bake.
- Kosher Salt: Seasons both the exterior and mashed potato mixture inside.
- Prosciutto: Turns into salty, crispy bits. You can use crispy bacon bits or pieces of cooked bacon instead.
- Gouda Cheese: This buttery shredded cheese creates a rich filling with melty cheese texture. You can mix in sharp cheddar cheese or jack cheese for variety.
- Sour Cream: Adds tang and creaminess to the mashed potato filling. Swap with Greek yogurt, cream cheese, or heavy cream or whole milk if desired. You
- Salted Butter: Helps create that rich filling and smooth mashed potato mixture.
- Garlic Powder: Adds depth without overpowering. You can substitute garlic salt for more intensity.
- Fresh Thyme: Provides freshness. You can replace it with chopped green onions or fresh chives for brightness.
- Optional Additions: A little bit of fresh cracked black pepper never hurt anybody - so add it if you like it!
How to Make It
These twice-baked potatoes are simple to make and taste like pure restaurant-level luxury.
- FIRST BAKE: Preheat oven to 400°F. Wash and dry the russet potatoes. Pierce each with a fork four times, then rub with olive oil and sprinkle with salt. Place directly on the oven rack or a baking sheet lined with aluminum foil. Bake for one hour, until tender.
- CRISP THE PROSCIUTTO: While the potatoes bake, arrange prosciutto slices on a sheet pan lined with parchment. Bake for 7-8 minutes or until crisp. Remove and cool and break into small pieces.
- SCOOP THE POTATOES: Once cool enough to handle, slice each potato in half lengthwise. Use a large spoon to scoop out the potato flesh into a large mixing bowl, leaving a thin layer of potato around the empty skins.
- MAKE THE FILLING: Add butter to the hot potatoes and mash with a potato masher until smooth. Mix in sour cream, ⅔ of the gouda, garlic powder, thyme leaves, salt, and half of the crumbled prosciutto. Stir until combined.
- STUFF THE SKINS: Spoon the mashed potato mixture back into FIVE of potato shells using a large spoon - disgard one so the rest can be fluffy. Place on a baking dish or sheet pan and add the remaining cup cheese to the top of the potato.
- SECOND BAKE: Bake for 15-20 minutes until the tops are golden brown and the cheese is bubbling.
- FINISH & SERVE: Remove from the oven, crumble the remaining crispy prosciutto on top of the potatoes, and sprinkle with fresh chives or thyme. Serve warm and enjoy the best things in life like cheese, butter, and crispy edges!
- SAVE: Store leftovers in an airtight container covered with plastic wrap. Reheat on a baking sheet for 5-10 minutes or use the air fryer for extra crispiness.
What to Serve It With
These twice-baked potatoes are one of my favorite things to serve at Christmas time! They go great with these garlic butter steak bites, roasted chicken, or a my Caramelized Brown Sugar Pineapple Ham (Dutch Oven, Crockpot & Instant Pot) that's perfect for any holiday meal. They also pair beautifully with my crockpot honey mustard chicken thighs.
For more related recipes, try:
- Cheesy White Cheddar Mashed Potatoes
- Prosciutto Burrata Sandwich Sliders with Fig Jam and Arugula
- Quick and Easy Prosciutto Wrapped Dates Recipe
- Fried Prosciutto, Strawberry and Burrata Salad with Basil Vinaigrette
- Easy Oven Roasted Rosemary Sweet Potatoes
Recipe
Cheesy Twice Baked Potatoes Recipe with Crispy Prosciutto
Equipment
- Potato Masher
Ingredients
- 4 large Baked Potatoes
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt for rubbing potatoes
- 8 Slices Prosciutto
- 12 oz Gouda Divided
- 1 Cup Sour Cream
- 2 tablespoon Salted Butter
- 1 teaspoon Kosher Salt for filling
- 1 teaspoon Garlic Powder
- 4 Sprigs Fresh Thyme leaves removed and divided
Instructions
- Preheat oven to 400°F.
- Wash and dry potatoes, then poke holes with a fork. Rub with olive oil and sprinkle with salt.
- Place directly on the oven rack and bake for 1 hour or until tender.
- Arrange prosciutto on a parchment-lined baking sheet. Bake for 7-8 minutes or until crispy.
- Let potatoes cool for 20 minutes, then slice each in half lengthwise.
- Scoop out potato insides into a large bowl, leaving a thin layer inside the skins.
- Add butter and mash until smooth then stir in ⅔ of the gouda, sour cream, garlic powder, thyme leaves, salt, and half the prosciutto.
- Spoon mixture back into 6 of the 8 potato shells - discarding 2 skins so the rest will be more stuffed.
- Top with remaining gouda and bake for 15-20 minutes or until golden brown.
- Remove from oven, crumble the remaining prosciutto on top, and garnish with thyme.
- Serve warm or store in an airtight container.
