Dinner

Parmesan Twice-Baked Potatoes

Our prep-ahead-easy spuds are more than twice as nice stuffed with a mix of sour cream, Parmesan, fresh thyme.

Yields

8 - 8 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 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

Instructions

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.

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