Our prep-ahead-easy spuds are more than twice as nice stuffed with a mix of sour cream, Parmesan, fresh thyme.
- 9 (6 oz.) baking potatoes
- 2/3 c. sour cream
- 1/2 c. grated Parmesan cheese
- 1 egg
- 2 tsp. minced fresh thyme
- 1/2 tsp. salt
- 1/2 tsp. pepper
Heat oven to 400ºF. Bake potatoes 1 hr. or until tender. Cool 5 min.
Cut off top 1/3 of each potato. Scoop flesh from bottoms and tops into bowl, reserving 8 bottoms.
Mash until very smooth; stir in sour cream, cheese, egg, 1 tsp. thyme, salt and pepper. Transfer to pastry bag fitted with large star tip.
Arrange potato bottoms on baking sheet; pipe in mashed potato mixture. Lightly coat tops of potatoes with cooking spray.
Bake 20 min. until heated through and thermometer inserted into centers registers 160°F.
If desired, broil 1 min. Sprinkle with remaining thyme.