Twice-Baked Potato with Eleven-Cheese Blend and Chives

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Creamy twice-baked potatoes loaded with a rich blend of eleven cheeses and fresh chives for a decadent side dish. This American-inspired New Year's recipe, ready in about 95 minutes, pairs large Russet potatoes, butter, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large Russet potatoes
• 4 tbsp butter
• 1/2 cup whole milk
• 1/4 cup shredded sharp cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 2 tbsp shredded Monterey Jack cheese
• 2 tbsp shredded Gouda cheese
• 1 tbsp shredded Gruyère cheese
• 1 tbsp shredded Fontina cheese
• 2 tbsp softened cream cheese
• 1 tbsp crumbled blue cheese
• 2 tbsp shredded Colby cheese
• to taste salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped fresh chives

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Scrub 4 large Russet potatoes, prick each 6 times with a fork, and bake directly on the oven rack for 60 minutes until tender when pierced.
2. Step 2: Remove potatoes and let cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a large bowl, leaving a 1/4-inch shell intact.
3. Step 3: To the potato flesh, add 4 tbsp butter, 1/2 cup whole milk, 1/4 cup shredded sharp cheddar, 1/4 cup shredded mozzarella, 2 tbsp grated Parmesan, 2 tbsp shredded Monterey Jack, 2 tbsp shredded Gouda, 1 tbsp shredded Gruyère, 1 tbsp shredded Fontina, 2 tbsp softened cream cheese, 1 tbsp crumbled blue cheese, and 2 tbsp shredded Colby cheese. Mash everything together until smooth and creamy.
4. Step 4: Season the mixture with salt to taste and 1/4 tsp black pepper. Stir in 2 tbsp finely chopped fresh chives.
5. Step 5: Spoon the cheese-potato mixture back into the potato shells, mounding slightly. Place them on a baking sheet and bake at 400°F for 20 minutes until the tops are golden and bubbly.
6. Step 6: Garnish with extra chives before serving warm.