Just curious, why would you want to do a twice-baked souffle in a home environment? At the various recipes I've looked at for twice baked souffles, it seems the only reason is to partially cook them, then hold for later cooking just so it doesn't take as long for the final cook, like in a restaurant or if you are cooking/serving at a dinner party.
Souffles are often served as the main course with a side salad (usually) or fruit or a vege at brunch, lunch or for a light dinner. I don't think I've ever seen one offered as a starter, at least in a restaurant. Dessert and main yes.
I haven't made this particular recipe, but Alton Brown's recipes have always been reliable for us when we've made them.
https://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe-1912330
Serious Eats recipes have always worked well for us as well.
https://www.seriouseats.com/recipes/2019/02/savory-cheese-souffle.html
I'm also thinking I would use a bit of gruyere or some other Swiss cheese as part of the cheese instead of all cheddar as the main flavoring. I don't know why I think this, but it popped into my head when I first read your post.