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Twice Baked Potatoes


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  • 6 russet potatoes, scrubbed clean
  • Olive oil, for oiling the potatoes
  • Salt and freshly ground pepper
  • 1 cup grated Parmesan
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 bunch scallions, sliced


Servings 6
Preparation time 10mins
Cooking time 90mins


Step 1

Preheat the oven to 400 degrees F.

Rub the potatoes with olive oil and salt; prick them a few times with a fork. Place the potatoes on a baking sheet and bake until tender, 50 minutes to 1 hour. Let cool slightly.

Make a slit in the potatoes and scoop out most of the flesh into a large bowl, leaving 1/2 inch behind so the skins hold their shape. To the bowl, add 1/2 cup of the Parmesan as well as the milk, sour cream, melted butter and half of the scallions; fold together to combine. Season with salt and pepper. Divide the mixture among the potato skins, mounding a bit, and sprinkle with the remaining 1/2 cup Parmesan.

Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.

Recipe courtesy of Nancy Fuller


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