Twice Roasted Potatoes with Onion Herbs and Chilli
Elevate your potato game with this irresistible recipe for Twice Roasted Potatoes with Onion Herbs and Chilli—an indulgent twist on the classic baked potato. Perfectly golden and crispy, these russet potatoes are roasted not once but twice for maximum flavor, with a creamy, savory filling that combines caramelized onions, garlic, fresh rosemary and thyme, and a kick of red chilli flakes. The second roast creates a crispy exterior that contrasts beautifully with the rich, spiced filling. Topped with a sprinkle of bright parsley, these stuffed potatoes are ideal as a standout side dish or even a satisfying vegetarian main. Ready in just over an hour, this easy recipe is your go-to for hosting guests or treating yourself to gourmet comfort food. Key ingredients like olive oil, unsalted butter, and aromatic herbs make this dish a flavor-packed favorite that your whole family will love!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized yellow onion
- 2 large garlic cloves
- 2 teaspoons (chopped) fresh rosemary
- 2 teaspoons (chopped) fresh thyme
- 1 teaspoon red chilli flakes
- 1 teaspoon (or to taste) salt
- 1 teaspoon (freshly ground, or to taste) black pepper
- 1 tablespoon (chopped, for garnish) parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly. Pat them dry with a clean towel.
Pierce each potato a few times with a fork, then place them directly on the oven rack. Bake the potatoes for 50 minutes or until tender. Remove from the oven and let them cool slightly.
While the potatoes are baking, thinly slice the yellow onion and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the sliced onion and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until the onion is softened and caramelized.
Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for an additional 1–2 minutes until fragrant. Remove from heat and set aside.
Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out the flesh, leaving a thin border around the edges to maintain the potato shell's structure.
In a large bowl, mash the scooped-out potato flesh and mix it with the cooked onion mixture, red chilli flakes, remaining olive oil, salt, and black pepper. Combine evenly.
Scoop the filling back into the potato shells, mounding it slightly on top.
Place the stuffed potatoes on a baking sheet. Return them to the oven and bake for 15–20 minutes, or until the tops are golden and crispy.
Remove the potatoes from the oven and let them cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 12.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4158 mg | 88% | |
*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.
