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Grandbaby Cakes’ Twice-Baked Potatoes (Recipe Review)

Whenever I’m searching for a cake recipe, one of the first places I check is Grandbaby Cakes. The popular food blog founded by Jocelyn Delk Adams is filled with Southern-inspired recipes that have never steered me wrong. I’ve tested a handful of her cake recipes and am always impressed by the results, so when I saw she had a recipe for twice-baked potatoes on her blog, I was curious. Her desserts are always top-tier, so I was interested to see how her savory recipes would compare. I added it to my twice-baked potato showdown lineup and gave it a try.

How to Make Grandbaby Cakes’ Twice-Baked Potatoes

As with any twice-baked potato recipe, Jocelyn’s version is easy, but a bit time-consuming. Start by baking six potatoes. Set them aside until cool enough to handle and lower the oven temperature. 

Cut each potato in half lengthwise and scoop the flesh into a bowl, taking care not to tear the skin of the potatoes. Add butter, heavy cream, sour cream, fresh chives, grated Parmesan, shredded cheddar, salt (a whole tablespoon!), and pepper to the potato flesh. Mash everything together until combined, then spoon the mixture back into the empty potato shells. Top with more shredded cheddar and bake until the cheese is bubbly and melted.

My Honest Review of Grandbaby Cakes’ Twice-Baked Potatoes

These potatoes were absolute perfection. They strike the perfect balance between being decadent and cheesy without feeling heavy or greasy. The filling was perfectly seasoned, with just enough salt and pepper to cut through the richness. I was nervous a tablespoon of salt would be too much, but it helped the flavors shine without tasting overly salty.

The addition of grated Parmesan cheese added a super-savory note that amped up the flavor of the cheddar and made these taste super cheesy. The fresh chives in the filling added a pop of freshness and onion-y flavor that prevented them from tasting too heavy. They were truly delicious and everything I want out of a twice-baked potato.

The thing I really loved about this recipe (besides the fact that the potatoes are delicious) was the texture. Some of the other twice-baked potato recipes had fillings that verged on being wet, but this recipe was perfectly custardy, thanks to the eggs. The egg prevented the filling from oozing out and gave the filling a lusciousness that the other recipes lacked. I don’t think I will ever make a twice-baked potato recipe without eggs ever again.

If You’re Making Grandbaby Cakes’ Twice-Baked Potatoes Recipe, a Few Tips

Have you ever made Grandbaby Cakes’ twice-baked potato recipe? Let us know in the comments!

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