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Twice-Baked Beet Potatoes

These twice-baked beet potatoes incorporate pureed beets before the potatoes go back in for a second round of baking. They are deliciously rich and cheesy.

Course Appetizer/Main Course
Cuisine American
Keyword beets, potatoes, twice-baked potatoes
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings 6


  • 1 1.5-pound bag Melissa's Produce Ruby Gold Potatoes (or other small red potatoes)
  • 1 8-ounce package Melissa's Produce Steamed Baby Beets (or 8 ounces pre-cooked beets)
  • 1/4 cup Garcia de la Cruz extra virgin olive oil
  • 3/4 cup grated sharp cheddar cheese (divided)
  • salt and pepper to taste
  • chopped green onions or other green herbs for garnish


  1. Prepare the potatoes for baking: Rinse them, pat them dry, and prick them with a fork. Spread them out on a baking sheet and roast in an oven at 350 degrees F. for 45 to 50 minutes, or until soft when pricked with a fork. Remove the potatoes from the oven and let them cool for a few minutes.

  2. Slice the potatoes in half horizontally and gently scoop out the flesh from each half, collecting the flesh in a large bowl.

  3. Using a food processor, puree the beets (using any enclosed juice) and olive oil until smooth. Pour the beet mixture into the bowl with the potatoes, and mash until smooth. Stir in 1/2 cup of the grated cheddar cheese and salt and pepper to taste.

  4. Carefully spoon the potato mixture back into the potatoes, dividing it up equally. Top the potatoes with the remaining 1/4 cup grated cheddar cheese.

  5. Return the potatoes to the oven and bake for 20 to 25 minutes, or the cheese is melted, light golden brown, and bubbly. Top with chopped green onion or herbs. Serve immediately.