Nancy's Twice-Baked Potatoes
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Recipe courtesy of Nancy Fuller

Twice Baked Potatoes

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  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 25 min
  • Yield: 6 servings



  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake the stuffed potatoes until golden brown on top, 15 to 20 minutes. Sprinkle with the remaining scallions.