Twice Baked Potatoes Italian Style Oamc
Elevate your comfort food game with these Twice Baked Potatoes Italian Style, a hearty and flavorful twist on the classic recipe! Perfect for dinner parties, meal prep, or indulgent weeknight meals, this recipe combines creamy russet potatoes with indulgent Italian-inspired ingredients like Parmesan and mozzarella cheeses, garlic, and zesty Italian seasoning. Add a customizable kick with optional pepperoni and fresh parsley for an extra layer of flavor. Whether served fresh from the oven or prepped ahead for freezer convenience (thanks to its OAMC—Once-A-Month Cooking—friendly approach), these golden, cheese-topped potato boats are a crowd-pleasing side or satisfying main. Perfectly delicious and extremely versatile, this dish is an easy way to bring the taste of Italy to your table!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 0.33 cup milk (or heavy cream)
- 2 cloves garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 0.5 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional)
- 0.25 cup pepperoni slices, finely chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the large russet potatoes, then pat them dry.
Pierce each potato several times with a fork, then rub them with olive oil and sprinkle with a pinch of salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are soft when pierced with a knife.
Remove the potatoes from the oven and let them cool slightly until safe to handle. Cut each potato in half lengthwise.
Carefully scoop out the flesh from each potato half, leaving a thin layer of potato to maintain the shell's structure. Place the scooped-out potato flesh in a large mixing bowl.
Add the butter, milk (or heavy cream), minced garlic, Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and black pepper to the mixing bowl with the potato flesh. Mash together until smooth and well combined.
If using optional ingredients, stir in the chopped pepperoni and fresh parsley for additional flavor and texture.
Spoon the potato filling back into the potato shells, mounding slightly. Sprinkle additional mozzarella or Parmesan cheese on top if desired.
For OAMC (Once-A-Month Cooking): Place the stuffed potatoes on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, and store for up to 3 months. When ready to bake, let thaw in the refrigerator overnight or bake from frozen for extra time.
To serve immediately: Reduce the oven temperature to 375°F (190°C) and bake the stuffed potatoes for 15-20 minutes or until heated through and golden on top.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1563 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.
