Shelburne Farm’s Smoked Cheddar Twice Baked Potatoes

Something always feels a little extra special about serving twice baked potatoes, even though they require little more work than mashed, or even once baked potatoes, for that matter. So they really are an ideal side for a Thanksgiving meal (and you can pair the leftovers with eggs for breakfast the next morning). Inn Restaurant Executive Chef Jim McCarthy shares his recipe using our raw milk, farmstead smoked cheddar in the mix. If you’re vegetarian, the smoky flavor of the cheese will substitute nicely for the optional bacon crumbles. And, to make matters more exciting, if you’re frying your turkey, don’t be afraid to throw the potato skins into the oil to crisp them up (before Step 4).

While cooking Chef Jim’s recipe, you can imagine the preschool-aged Adventure Campers in the Education Garden, up the hill beyond the Farm Barn, digging up the soil and pulling out tubers with joy as they harvest potatoes — truly one of their favorite fall activities!

Shelburne Farm’s Smoked Cheddar Twice Baked Potatoes

yields 12 portions


  • 6 medium russet potatoes
  • 2 tablespoons olive oil
  • 1 cup smoked cheddar, shredded
  • ½ cup milk
  • 2 egg yolks
  • 1 teaspoon salt
  • Pinch cayenne pepper (optional)
  • 1 small bunch scallions
  • 4 slices bacon, cooked and chopped (optional)


  1. Preheat an oven to 400°F. Chop the scallions into rounds, separating the white part from the green.
  2. Toss the potatoes in the oil and place on a baking sheet. Bake until a knife easily pierces the potato all the way through, approximately 45 minutes. Remove from the oven and let cool for 10-15 minutes until they are able to be handled easily.
  3. Cut the potatoes in half and scoop out the insides. Reserve the skins.
  4. Mix the insides with the milk, egg yolks, salt, pepper, white part of the scallions, and the smoked cheddar. For a more refined potato, pass the insides through a food mill or ricer.
  5. Scoop the filling back into the skins and place back on a baking sheet and bake at 400°F for 15-20*** minutes until warmed through and slightly brown on top.
  6. To serve, sprinkle with the scallions and bacon bits. Enjoy!

*If you’d like to make these ahead of time, fill the potatoes and put them in a pan in the fridge. To heat, place them in a 350°F oven for 35-45 minutes until warmed all the way through.

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