Description
Twice cooked potatoes are a delicious and comforting side dish perfect for holiday meals like Thanksgiving. This recipe involves baking whole potatoes until tender, scooping out the flesh to mix with flavorful ingredients, then stuffing and baking the skins again to achieve a golden, crispy finish topped with Parmesan and fresh parsley.
Ingredients
Scale
Main Ingredients
- 4 large potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the potatoes.
- Bake the potatoes: Scrub the potatoes thoroughly and pierce them with a fork to allow steam to escape. Rub them with olive oil, salt, and pepper to season and promote crisp skin. Place the potatoes on a baking sheet and bake for 45-60 minutes until they are tender when pierced with a fork.
- Cool and prepare potatoes: Remove the baked potatoes from the oven and allow them to cool just enough to handle. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin layer intact inside the skins to help them keep their shape.
- Prepare the filling: In a mixing bowl, combine the scooped potato flesh with minced garlic, paprika, and grated Parmesan cheese. Season the mixture with salt and pepper to taste, mixing well to evenly distribute the flavors.
- Stuff and bake again: Fill the hollowed potato skins with the seasoned potato mixture. Place the stuffed potatoes back onto the baking sheet and bake for another 15-20 minutes at 400°F (200°C), or until the tops are golden brown and crispy.
- Garnish and serve: Remove the twice cooked potatoes from the oven and garnish with chopped fresh parsley. Serve warm as a flavorful side dish, perfect for celebrations like Thanksgiving.
Notes
- For extra crispiness, you can broil the stuffed potatoes for the last 1-2 minutes, watching carefully to avoid burning.
- Feel free to add other herbs or spices to the filling such as chives, thyme, or smoked paprika for variation.
- Use russet potatoes for best texture — they hold up well during the stuffing process.
- Leftover fillings can be saved and used as a mashed potato side or in potato pancakes.
