Twice Baked Potatoes

Twice Baked Potatoes
Twice Baked Potatoes

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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