If you have been searching for a side dish that brings the perfect balance of sweet and savory to your table, look no further than this Cranberry Apple Twice-Baked Potatoes Recipe. This delightful twist on the classic twice-baked potato infuses tart apples and tangy dried cranberries right into the creamy, cheesy potato filling. The combination is a vibrant celebration of flavors that feels both cozy and refreshing, making it an absolute showstopper for holidays, family dinners, or any occasion worth savoring. Once you try this recipe, it will quickly become a beloved favorite that everyone asks for again.
Ingredients You’ll Need
These simple but carefully chosen ingredients come together to create a dish that’s creamy, flavorful, and texturally vibrant. Each component plays a key role in elevating the classic potato, whether it’s the sharp cheddar adding richness, the Granny Smith apples lending a crisp tartness, or the cinnamon infusing subtle warmth.
- 4 medium russet potatoes: The perfect starchy base for a fluffy, creamy filling once baked.
- 1 tablespoon olive oil: Helps crisp the potato skins for that irresistible texture contrast.
- 1/2 cup sour cream: Adds creaminess and a slight tang that balances sweet ingredients.
- 1/4 cup unsalted butter: Brings richness and smoothness to the potato mash.
- 1/4 cup milk: Keeps the filling moist and silky without overwhelming.
- 1/2 cup shredded sharp white cheddar cheese: Provides a punch of savory sharpness and melty texture.
- 1/2 cup diced tart apple (like Granny Smith): Offers crispness and a fresh, tangy sweetness.
- 1/3 cup dried cranberries: Adds chewy bursts of tartness that contrast perfectly with the creamy potato.
- 1/4 teaspoon ground cinnamon: A warm spice note that complements the apples and cranberries beautifully.
- Salt and black pepper to taste: Essential seasonings to enhance every flavor layer.
- Chopped fresh chives or parsley for garnish (optional): Adds a bright, fresh finish and lovely color contrast.
How to Make Cranberry Apple Twice-Baked Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Rub each potato with olive oil to help create that golden, crispy skin we all love. Place the potatoes directly on the oven rack or a baking sheet and bake for 50 to 60 minutes. You’ll know they’re ready when a fork slides easily into the flesh. Once baked, set them aside to cool just enough to handle safely.
Step 2: Scoop and Mash the Potato Flesh
Slice each potato in half lengthwise. Carefully scoop out the interior, leaving a thin shell to hold the filling. Place the potato skins back on your baking sheet so they’re ready to be filled. Mash the potato flesh in a mixing bowl with sour cream, butter, and milk until the texture is smooth and creamy. This creamy base is what makes these twice-baked potatoes so irresistibly comforting.
Step 3: Add Flavorful Mix-Ins
Stir the shredded sharp white cheddar cheese right into the creamy mash so it starts to melt evenly. Then fold in the diced tart apple, dried cranberries, and a sprinkle of cinnamon. Season well with salt and black pepper to bring all the flavors together. The result is a luscious balance of creamy, tart, sweet, and savory that’s so inviting.
Step 4: Stuff and Bake Again
Spoon the savory-sweet filling back into the potato skins, mounding gently to create a beautiful presentation. Pop them back into the oven for another 15 to 20 minutes. During this time, the tops will get slightly golden and heated through, highlighting the delightful medley of textures. Once done, your Cranberry Apple Twice-Baked Potatoes Recipe is ready to impress!
How to Serve Cranberry Apple Twice-Baked Potatoes Recipe
Garnishes
To elevate the appearance and add a touch of fresh flavor, sprinkle chopped fresh chives or parsley right before serving. These herbs bring a lovely burst of green color and a subtle onion-y brightness that contrasts wonderfully with the creamy filling.
Side Dishes
This recipe shines as an unforgettable side dish alongside roasted turkey or grilled chicken, especially during festive occasions. For a lighter meal, pair your twice-baked potatoes with a crisp green salad or steamed seasonal vegetables to balance the richness.
Creative Ways to Present
For a fun twist, try serving the filling as a warm dip alongside crusty bread or vegetable crudités. You can also halve the recipe into smaller portions and offer them as individual appetizers at a party. The Cranberry Apple Twice-Baked Potatoes Recipe’s inviting combination of textures and flavors makes it wonderfully versatile.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply place them in an airtight container and refrigerate for up to 3 days. The flavors often develop further when reheated, making the next-day enjoying just as special as when freshly baked.
Freezing
You can freeze the stuffed potatoes before the second bake by placing them on a baking sheet, freezing until solid, then transferring to a freezer-safe container. They will keep well for up to 2 months. When ready to enjoy, bake directly from frozen, adding about 10 extra minutes to the reheating time.
Reheating
Reheat in a preheated 350°F (175°C) oven until warmed through and the tops regain a slight golden crisp, usually around 15 to 20 minutes. Avoid microwaving if possible, as it can make the skins soggy and dull the flavors.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp white cheddar is recommended for its flavor and meltiness, feel free to experiment with gouda, mozzarella, or even a spicy pepper jack for a unique twist on your Cranberry Apple Twice-Baked Potatoes Recipe.
Are russet potatoes the only option?
Russets are ideal due to their fluffy texture when baked, but Yukon Gold potatoes also work if you prefer a creamier, buttery potato. Just remember that the skins of Yukon Golds are thinner, so handle them gently when scooping.
Can I make the filling without sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that adds tanginess and creaminess. Alternatively, a bit of cream cheese can also lend richness and smooth texture to the filling.
Is this recipe suitable for vegetarians?
Yes! This Cranberry Apple Twice-Baked Potatoes Recipe is vegetarian-friendly since it contains no meat or animal-derived rennet cheese. It’s a hearty, satisfying dish perfect for all vegetarians to enjoy.
How far in advance can I prepare this dish?
You can easily prepare the filling and stuff the potatoes a day ahead. Keep them covered in the refrigerator and bake them fresh just before serving to enjoy the best texture and flavor.
Final Thoughts
This Cranberry Apple Twice-Baked Potatoes Recipe is a beautiful way to bring warmth, comfort, and a touch of festive magic to your table. Combining the creaminess of classic twice-baked potatoes with crisp apples and tart cranberries creates a side dish that’s both unique and deeply satisfying. I encourage you to make this recipe soon and watch it become one of your all-time favorites too. Enjoy every delicious bite!
Print
Cranberry Apple Twice-Baked Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Apple Twice-Baked Potatoes combine creamy mashed potatoes with the sweet-tart flavors of diced apples and dried cranberries, complemented by sharp cheddar and warming cinnamon. This comforting side dish is perfect for holiday meals or cozy family dinners, offering a delightful blend of sweet and savory in every bite.
Ingredients
Potatoes and Toppings
- 4 medium russet potatoes, scrubbed clean
- 1 tablespoon olive oil
- Chopped fresh chives or parsley for garnish (optional)
Filling
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1/2 cup shredded sharp white cheddar cheese
- 1/2 cup diced tart apple (like Granny Smith)
- 1/3 cup dried cranberries
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (200°C). Rub each russet potato with olive oil and place them directly on the oven rack or a baking sheet. Bake the potatoes for 50 to 60 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly before handling.
- Prepare Potato Shells: Once cooled enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, leaving a thin shell intact to hold the filling. Arrange the empty potato skins back on the baking sheet for the second bake.
- Make the Filling: Mash the scooped potato flesh with sour cream, unsalted butter, and milk until you achieve a smooth, creamy consistency. Stir in sharp white cheddar cheese, diced tart apples, dried cranberries, ground cinnamon, and season with salt and black pepper to taste.
- Fill and Bake Again: Spoon the prepared filling back into the potato shells, mounding it slightly. Return the stuffed potatoes to the oven and bake for an additional 15 to 20 minutes, or until heated through and lightly golden on top.
- Garnish and Serve: Optionally, sprinkle chopped fresh chives or parsley on top for a touch of color and freshness. Serve the cranberry apple twice-baked potatoes warm as a delicious, festive side dish.
Notes
- This sweet and savory twist on a classic side dish is perfect for the holidays.
- You can prepare the potatoes a day ahead and reheat them just before serving for convenience.
- Choose tart apples like Granny Smith to balance the sweetness of cranberries.
- Make sure to leave a thin shell of potato skin to hold the filling properly.
