Twice Baked Potatoes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 442
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 49
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 16
- Cholesterol
- 44
- Sodium
- 795
- Total: 1 hr 45 min
- Active: 25 min
Ingredients
6 russet potatoes, scrubbed clean
Olive oil, for oiling the potatoes
Salt and freshly ground pepper
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.