If potatoes had a luxury upgrade… this would be it. Crispy on the outside, creamy and cheesy on the inside, these double baked potatoes are pure comfort with a touch of elegance. The nutty Comté melts into the fluffy potato, creating a rich, velvety filling that pairs perfectly with juicy roasted chicken or a beautifully seared steak. They soak up all those savory juices and instantly turn any dinner into a restaurant-worthy moment.
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Preheat the oven to 375°F.
Scrub the potatoes thoroughly and poke them with a fork to ensure even baking.
Drizzle the potatoes with olive oil, sprinkle generously with salt, and place them directly on the oven rack.
Bake for 45–60 minutes, or until the potatoes are fork-tender.
Let the baked potatoes cool slightly until they can be handled comfortably.
Scoop out the centers of the potatoes and place the fluffy potato into a bowl.
Add grated Comté cheese, warm milk, and salt to the bowl. Mash everything together until smooth and creamy.
Spoon the mixture back into the potato shells, top with more grated Comté cheese, and return to the oven.
Bake until the tops are golden and bubbly.
Serve hot and enjoy!
For extra flavor, add a pinch of nutmeg or freshly ground black pepper to the potato mixture.
If you can't find Comté cheese, Gruyère or sharp cheddar are great substitutes.
To make the potatoes extra crispy, brush the shells with a little olive oil before refilling them.
Can I prepare these potatoes ahead of time?
Yes, you can prepare them up to the point of refilling the shells. Store them in the refrigerator and bake them just before serving.
What can I serve these potatoes with?
They pair beautifully with roasted chicken, seared steak, or even a fresh green salad.
Can I use a different type of cheese?
Absolutely! Gruyère, sharp cheddar, or even Parmesan can be used as substitutes for Comté cheese.
How do I know when the potatoes are done baking?
The potatoes are done when they are fork-tender and the skin is crispy.
Can I make these dairy-free?
Yes, you can use dairy-free milk and cheese alternatives to make this recipe suitable for a dairy-free diet.
