Twice Baked Potatoes

40 minutes

Say hello to your new favorite side dish – the BEST Twice Baked Potatoes! These spuds are loaded with sour cream, parsley, and cheese… then baked to perfection and drizzled with melted butter. They make an impressive and delicious side dish for any meal!

Let’s be honest. Twice Baked Potatoes are NOT something you’re going to make every day. That being said, if you’ve never made them… you’re seriously missing out!

They have all the creaminess of mashed potatoes and all the crispiness of potato skins in one delicious side dish, with the added bonus of butter, sour cream, and cheese. Need I say more?

They’re the perfect compromise when you can’t decide between baked and mashed… and if you ask me… they blow any other kind of potato out of the water!

Unlike most Twice Baked Potato recipes, which add bacon and chives, I decided to make mine more along the lines of parsley potatoes. Loaded with butter and fresh parsley and literally the ultimate complement to any meal. 

And best of all… completely holiday approved!

🧀 Ingredients

• 4 medium russet potatoes (2 pounds)
• 1 cup shredded cheese
• 1/2 cup sour cream
• 1/2 cup salted butter
• 1/4 cup milk
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper

📋 Instructions

Prepare the potatoes – Preheat the oven to 400° F. Wash and dry the potatoes then rub them with olive oil, sprinkle them with salt, and poke them with a fork several times to release steam. Place potatoes on a small baking sheet and bake for 1 hour. Remove from oven and set aside to cool (15-20 minutes).

Scoop the potatoes – Once they’re cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, leaving a 1/4 inch rim. Return the potato shells to the oven to 10 minutes to crisp up.

Make the filling – Combine the scooped potato, milk, sour cream, half of the cheese, and 6 tablespoons of the butter (softened). Mash to desired consistency. Stir in the minced parsley, salt, and pepper.

Fill the shells – Divide the filling evenly among the shells. Top with the remaining cheese.

Bake – Reduce oven temperature to 350° and bake for 30 minutes.

Garnish – Top potatoes with additional parsley and drizzle with remaining 2 tablespoons of butter, melted.

🥓 Recipe variations

• Add cooked, crumbled bacon into the filling
• Substitute any of your favorite cheese
• Use half & half or heavy cream in place of the milk
• Use any of your favorite fresh herbs in place of parsley
• Add minced onion or garlic to the mashed potato mixture
• Add minced jalapeño for a spicy kick

🌡 Make-ahead & storage tips

Here are a few tips for prepping these in advance. Note that if you’re working with cold potatoes you will need to increase the baking time:

• Bake the potatoes up to 2 days in advance
• Scoop out the potatoes in advance, prepare the filling, and store everything in the refrigerator until you’re ready to assemble and bake
• Fully assemble the recipe and store it in the refrigerator so all you have to do is bake it

To store leftover twice baked potatoes, cover and refrigerate for up to 5 days, then heat in the oven at 350° for 20 minutes or until hot.

🥔 Related recipes

Love potatoes as much as the rest of us? Here are some of our other go-to potato recipes!

• Roasted Potatoes
• Loaded Potato Skins
• Loaded Baked Sweet Potatoes
• Garlic Herb Cheesy Potatoes
• Lemon Parmesan Roasted Potatoes
• BBQ Chicken Baked Sweet Potatoes
• Rosemary Roasted Sweet Potatoes

Twice Baked Potatoes

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Say hello to your new favorite side dish - the BEST Twice Baked Potatoes! These spuds are loaded with sour cream, parsley, and cheese... then baked to perfection and drizzled with melted butter. They make an impressive and delicious side dish for any meal!

Print

Ingredients

• 4 medium russet potatoes (2 pounds)
• 1 cup shredded cheese
• 1/2 cup sour cream
• 1/2 cup salted butter
• 1/4 cup milk
• 2 tablespoons fresh minced parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat the oven to 400° F. Wash and dry the potatoes then rub them with olive oil, sprinkle them with salt, and poke them with a fork several times to release steam. Place potatoes on a small baking sheet and bake for 1 hour. Remove from oven and set aside to cool (15-20 minutes).
2. Once they're cool enough to handle, cut the potatoes in half lengthwise and scoop out the insides, leaving a 1/4 inch rim. Return the potato shells to the oven to 10 minutes to crisp up.
3. Combine the scooped potato, milk, sour cream, half of the cheese, and 6 tablespoons of the butter (softened). Mash to desired consistency. Stir in the minced parsley, salt, and pepper.
4. Divide the filling evenly among the shells. Top with the remaining cheese.
5. Reduce oven temperature to 350° and bake for 30 minutes.
6. Top potatoes with additional parsley and drizzle with remaining 2 tablespoons of butter, melted.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 469mgCarbohydrates: 20gFiber: 2gSugar: 2gProtein: 6g