Menu Enter a recipe name, ingredient, keyword...

Twice Baked Potatoes

By













Google Ads
Rate this recipe 5/5 (1 Votes)

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

Details

Servings 6
Preparation time 10mins
Cooking time 90mins

Preparation

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

You'll also love

Review this recipe

Chicken Salad with ShoeString Potatoes Pioneer Woman Creamy Rosemary Potatoes