Already have an account?
Get back to the

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.


8 - 8 serving

Total Time

Prep Time

Cook Time


  • 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.