Herbed Twice Baked Potatoes
Elevate your comfort food game with these indulgent Herbed Twice Baked Potatoes, a perfect balance of creamy textures and fresh, zesty flavors. This recipe transforms simple russet potatoes into a savory masterpiece, featuring a rich filling made with sour cream, melted butter, sharp cheddar, grated parmesan, and a medley of fresh herbs like parsley, chives, and thyme. After baking the potatoes to tender perfection, the insides are whipped into a velvety mash and spooned back into their crispy shells, then baked again for a golden, bubbly finish. With hints of garlic, a touch of black pepper, and the optional garnish of scallions, these twice-baked potatoes are not only visually stunning but also irresistibly flavorful. Perfect as a side dish for holiday feasts or a hearty addition to weeknight dinners, these herbed beauties are sure to impress everyone at the table.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 cup sour cream
- 0.25 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon scallions, sliced (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly, then dry them. Pierce each potato several times with a fork.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50–60 minutes, or until they are tender and easily pierced with a knife.
Remove the potatoes from the oven and let them cool slightly, about 10 minutes or until safe to handle.
Reduce the oven temperature to 375°F (190°C).
Slice each potato in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about 1/4 inch of the shell intact. Place the scooped flesh into a large mixing bowl.
Mash the potato flesh with a fork or potato masher until smooth.
Add unsalted butter, sour cream, and milk to the mashed potatoes. Mix well until creamy.
Stir in the sharp cheddar cheese, grated parmesan, minced parsley, chives, thyme, garlic powder, salt, and black pepper. Mix until fully combined.
Carefully spoon the herbed potato mixture back into the potato shells, mounding slightly.
Place the filled potato halves back onto the baking sheet. Sprinkle a little extra shredded cheddar on top for added cheesiness, if desired.
Bake the stuffed potatoes at 375°F (190°C) for 20–25 minutes, or until the tops are golden and bubbly.
Remove the potatoes from the oven and let cool for a couple of minutes. Garnish with sliced scallions, if desired, and serve warm.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 50% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 452 mg | 35% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1541 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
