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Twice-baked Potatoes

Twice-baked Potatoes

Coastal Living DECEMBER 2006

  • Yield: Makes 8 servings

Ingredients

  • 4 large baking potatoes (about 3 1/2 pounds)
  • 3 tablespoons butter
  • 1 (16-ounce) container sour cream
  • 1/2 cup shredded Parmesan cheese
  • 3 green onions, sliced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Preparation

Pierce each potato 3 or 4 times with a fork, and place directly on oven rack. Bake potatoes at 450° for 1 hour and 5 minutes or until tender. Let cool slightly, about 20 minutes.

Cut baked potatoes in half lengthwise. Scoop pulp into a large bowl, reserving potato shells. Add butter and remaining ingredients to pulp, blending well with a potato masher or fork. Spoon potato mixture evenly into reserved shells; place on a baking sheet. Bake at 450° for 25 minutes or until golden.

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Twice-baked Potatoes recipe

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