All the flavours of a classic Welsh rarebit, packed into a batch of twice baked potatoes! Super cheesy, creamy & mustardy, what’s not to like?
This post contains affiliate links. I may earn a small commission if you make a purchase using these links, at no extra cost you. For more information, click here.
These are some next level baked potatoes!
If you’re a fan of jacket potatoes, cheese & mustard, you’ll love these twice baked rarebit potatoes! Here, baked potato skins are filled with an incredibly creamy, cheesy mash that’s flavoured like a classic Welsh rarebit. These make a great midweek meal or side dish that can be made in advance. Perfect for when you need a quick & easy dinner!
Welsh rarebit is a savoury cheese sauce that is served hot, usually on a piece of toasted bread. This is traditionally made with cheese, Worcestershire sauce, beer & mustard.
What Are Twice Baked Rarebit Potatoes?
Twice baked rarebit potatoes aren’t your regular baked potato! To make these, we scoop the flesh out of regular baked potatoes, mash it up then mix with all the flavours of a classic Welsh rarebit. We’re talking crème fraiche, cheese, mustard, Worcestershire sauce, egg yolks & chives.
The cheesy, rarebit mash is then spooned back into the potato skins, topped with more grated cheese then baked for a second time, until crispy & golden.
What You’ll Need
- Baking Potatoes – You’ll need four large baking potatoes for this recipe. Each weighing around 250 grams.
- Cheese – Rarebit is made with cheddar which is what we are using for these potatoes. Red Leicester is also used for some extra flavour & colour.
- Mustard – We’re using English & wholegrain mustard in our mash. Feel free to use just one type of mustard if you’d prefer.
- Worcestershire Sauce – Another classic rarebit flavour/ingredient. If you’d like to keep this recipe vegetarian, use Henderson’s relish instead.
- Crème Fraiche – This adds creaminess to our potato. If you’d prefer a more tangy flavour, use sour cream instead.
- Chives – Chives add colour to our potatoes & a subtle onion flavour. Make sure to slice these as thin as possible!
- Egg Yolks – Adding yolks to mashed potato adds richness & makes the top even crispier once baked.
- Double Cream – If you’re mash is a little thick once everything is mixed in, you might like to loosen if off slightly. The best way to do this is with a splash of double cream or milk.
The full, printable recipe card for these twice baked potatoes can be found at the bottom of this post!
- Bake The Potatoes – First, we need to bake our potatoes. To do this, we prick each one with a fork then drizzle with veg oil & bake until tender. Depending on the size of your potatoes, this will take between 45 minutes – 1½ hours.
- Scoop Out The Flesh – Once baked, we leave the potatoes to cool, until cool enough to handle then cut each one in half lengthways & scoop out the flesh, leaving a thin layer of potato next to the skin (this helps the potatoes hold their shape).
- Rarebit Mash – Next, we mash the potato using a potato ricer (or a masher or fork) then mix with crème fraiche, grated cheese, mustard, Worcestershire sauce, sliced chives, egg yolks & salt and pepper. If you prefer your mash a little looser & creamier, you can also mix in a splash of double cream.
- Fill Skins – Now we spoon the rarebit mash back into the skins then top with some more grated cheese.
- Bake Again – Time for the second bake! This time we’re cooking for 20-25 minutes, until the cheese is melted & golden. To finish, sprinkle over some chives & season with black pepper.
What To Serve With Twice Baked Potatoes
These twice baked rarebit potatoes are great eaten on their own, served with a side or as a side themselves! If you’re serving these spuds as a main course, I’d pair them with something fresh like a chopped salad or some pan fried veg. To use them as a side dish, you can pair them with pretty much anything, although they are especially good with roast chicken, a pan fried steak or anything barbecued (like pulled pork!).
Cooking Twice Baked Potatoes In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…
To cook the potatoes (both times), place them in the roasting oven, on the bottom set of runners. Cook as per the recipe.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Dinner Recipes To Try!
- Honey Sesame Fried Chicken Tenders
- Shepherd’s Pie With Cheesy Garlic Mash
- Toad In The Hole With Caramelised Onion Gravy
- Guinness Braised Short Rib Stew With Dumplings
- Cheesy Butternut Orzo
- Oxtail & Bone Marrow Lasagne
- Oxtail Ragù, Pappardelle & Burrata
- Smoked Pork Belly
If you have enjoyed this recipe for twice baked rarebit potatoes, it would mean a lot if you could leave a review & rating!
Twice Baked Rarebit Potatoes
- Large Baking Tray
- Potato Ricer
- Cheese Grater
- 4 Large Baking Potatoes Each Weighing Around 250g
- ½ tbsp Vegetable Oil
- 100 g Mature Cheddar
- 100 g Red Leicester
- 200 ml Crème Fraiche
- 2 tbsp Worcestershire Sauce
- 1 tsp English Mustard
- 1 tsp Wholegrain Mustard
- 2 tbsp Thinly Sliced Chives
- 2 Egg Yolks
- Double Cream/Milk See Notes
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Prick the potatoes all over with a fork, place onto a large baking tray then drizzle over the veg oil & rub all over each potato. Cook in the preheated oven until the potatoes are tender. Depending on the size of your potatoes, this will take between 45 minutes – 1½ hours. The best way to check that the potatoes are cooked is to poke each one with a small, sharp knife. If the knife slides in without any resistance, the potato is cooked.
- Once cooked, take the potatoes out of the oven & leave to cool on the tray until cool enough to handle. This will take around 20 minutes.
- In the meantime, grate both types of cheese then place into a bowl & mix together.
- Next, cut each potato in half lengthwise then scoop out the flesh, leaving a thin layer of potato (around ½ a cm) next to the skin.Leaving a thin layer of potato in the skin, helps the potatoes hold their shape.
- Using a potato ricer, mash the potato into a bowl then add in ⅔ of the grated cheese, all the crème fraiche, Worcestershire sauce, mustards & most of the chives. Season with salt & pepper then mix to combine.If you haven't got a potato ricer, use a masher or fork instead. If you're mash is a little thick, you can loosen it off with a splash of double cream or milk.
- Taste the mash, to check the seasoning then stir in the egg yolks.
- Spoon the mash back into the potato skins then sprinkle over the remaining cheese. Return to the oven & cook for 25-30 minutes, until the cheese is nicely melted.
- Sprinkle the remaining chives over the potatoes then finish with a crack of black pepper. Serve immediately.