Description
A warm, cheesy, and herb-infused twice-baked potato is the ultimate comfort food. Perfect for cozy weeknight dinners, festive gatherings, or a simple family meal, this recipe transforms simple potatoes into a creamy, indulgent side dish. Golden cheese, fresh herbs, and a fluffy interior make every bite irresistible, creating a dish that’s both hearty and elegant.
Ingredients
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4 large russet potatoes
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3 tablespoons unsalted butter, softened
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½ cup sour cream
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½ cup whole milk
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1 cup shredded sharp cheddar cheese, divided
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¼ cup grated Parmesan cheese
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2 tablespoons fresh chives, finely chopped
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1 tablespoon fresh parsley, finely chopped
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1 teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper, to taste
Instructions
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Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick them several times with a fork. Place directly on the oven rack or a baking sheet and bake 50–60 minutes until tender.
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Let potatoes cool slightly. Slice each potato in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer around the skins.
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Mash potato flesh with butter, sour cream, and milk until smooth. Stir in ½ cup cheddar, Parmesan, garlic powder, onion powder, chives, parsley, salt, and pepper. Mix until fluffy.
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Spoon the filling back into potato skins, piling slightly higher than the edges. Sprinkle remaining ½ cup cheddar on top.
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Bake at 375°F (190°C) for 15–20 minutes until cheese melts and tops are golden. Optional: broil 2–3 minutes for extra crispiness.
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Let cool slightly, garnish with chives or parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 75–80 minutes