Imagine sinking your fork into a crispy, golden potato shell filled with creamy, cheesy goodness that melts in your mouth. These Twice Baked Parmesan Potatoes are not just a side dish – they're a culinary experience that transforms the humble potato into a gourmet masterpiece. Perfect for family dinners, potlucks, or when you want to impress your guests with minimal effort and maximum flavor, this recipe combines the comforting richness of perfectly baked potatoes with the irresistible tang of Parmesan and the freshness of herbs.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash potatoes thoroughly and pat them dry with paper towels.
- Pierce each potato several times with a fork to allow steam to escape during baking. Rub the potato skins with olive oil and sprinkle with salt.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until they are completely soft when pierced with a fork. The skin should be crispy and golden brown.
- Remove potatoes from the oven and let them cool for 5-10 minutes until they are comfortable to handle.
- Cut each potato lengthwise and carefully scoop out the interior, leaving a thin layer of potato attached to the skin to maintain the potato shell's structure.
- In a mixing bowl, combine the scooped potato flesh, sour cream, melted butter, grated Parmesan cheese, chopped parsley, salt, and pepper. Mash until smooth and well combined.
- Spoon the potato mixture back into the potato skins, creating a generous mound in each.
- Sprinkle additional Parmesan cheese on top of each stuffed potato.
- Return the potatoes to the oven and bake for an additional 15-20 minutes, or until the tops are golden and slightly crispy.
- Remove from oven, let cool for 2-3 minutes, then garnish with extra chopped parsley if desired. Serve hot.
Tips
- Choose the right potatoes: Use medium-sized, starchy potatoes like Russet for the best texture and easiest scooping.
- Don't rush the first bake: Ensure potatoes are completely soft to create a smooth, creamy filling.
- Let potatoes cool slightly before scooping to prevent burning your hands and to help maintain the potato shell's structure.
- For extra crispiness, brush the potato skins with a little olive oil before the second bake.
- Experiment with mix-ins: Try adding crispy bacon bits, chives, or even a touch of garlic for extra flavor complexity.
- Use room temperature ingredients when mixing the filling to ensure smooth, even blending.
- Don't overmix the potato filling – this can make it gluey instead of light and fluffy.
- For a golden, crispy top, place the potatoes under the broiler for the last 2-3 minutes of cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 60mg
