Twice Baked Caesar Potatoes
Indulge in the ultimate comfort food with these Twice Baked Caesar Potatoes—a luxurious twist on a classic side dish. Featuring fluffy Russet potatoes baked to perfection, scooped, and mixed with rich Caesar dressing, tangy sour cream, buttery Parmesan, and a hint of garlic, these hearty spuds are then nestled back into their crispy skins and topped with golden, cheesy panko breadcrumbs. The result? A creamy, crispy, and flavor-packed treat that's perfect for dinner parties, holiday spreads, or weeknight indulgence. With just 15 minutes of prep and a mouthwatering combination of textures and bold flavors, these potatoes will steal the spotlight at any table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 0.33 cup Caesar dressing
- 0.5 cup Grated Parmesan cheese
- 0.33 cup Sour cream
- 2 tablespoons Milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley
- 0.33 cup Panko breadcrumbs
- 2 tablespoons Extra Parmesan cheese (for topping)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the Russet potatoes thoroughly. Lightly pierce them several times with a fork.
Rub each potato with olive oil and sprinkle them evenly with salt.
Place the potatoes directly on the oven rack or on a baking sheet and bake for 60 minutes, or until tender and cooked through.
Remove the baked potatoes from the oven and allow them to cool for 10-15 minutes, until they are comfortable to handle.
Slice each potato in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch of potato inside the skins to create a sturdy shell. Place the scooped flesh into a large mixing bowl and set the potato shells aside.
Add the butter, Caesar dressing, Parmesan cheese, sour cream, milk, garlic powder, and black pepper to the potato flesh in the bowl. Mash and mix everything together until smooth and creamy.
Stir in the chopped parsley for a pop of fresh flavor.
Spoon the creamy filling evenly back into the hollowed potato skins, mounding it slightly.
In a small bowl, combine the panko breadcrumbs and extra Parmesan cheese. Sprinkle this mixture generously over the tops of the filled potatoes.
Return the stuffed potatoes to the baking sheet and bake at 400°F (200°C) for an additional 20-25 minutes, or until the tops are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Garnish with extra parsley if desired and serve warm.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 4514 mg | 196% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.6 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 962 mg | 74% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 7023 mg | 149% | |
*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.
