Twice-Baked Parmesan Potatoes

Sometimes you just really need potatoes. And twice-baked ones are doubly good. This simple recipe depends as much on the method as the ingredients. Slowly baking whole potatoes in a real oven (no microwaves, please!) ensures a creamy inside and crispy outside—and to me, the skin is one of the tastiest parts.

A little sour cream, some parmesan cheese, and chopped herbs make this easy side extra scrumptious.

Serves 2

Ingredients

• 2 medium russet potatoes (about 10 oz each)
• olive oil, for rubbing
• 1/3 cup finely grated parmesan cheese, plus shaved strips for serving
• 1/4 cup sour cream
• 2 tbsp chopped chives, plus more for garnish
• 1 tsp chopped sage, plus more for garnish
• sea salt
• freshly ground black pepper

Medium Russets

Potato Ingredients

Preparation

1. Preheat the oven to 350° F. 
2. Scrub the potatoes and prick all over with a fork. Lay them on a sheet of aluminum foil and rub with oil. Bake until the insides are very soft and the skin is slightly crisp, 1 hour 45 minutes.
3. Remove from the oven and let rest 10 minutes. (Increase the oven temperature to 400° F.)
4. Use a serrated knife to cut the potatoes in half lengthwise. Scoop the flesh from all 4 halves into a bowl, reserving 2 of the skins.
5. Add the grated parmesan, sour cream, chives, and sage to the potatoes and season with salt and pepper. Mix well to combine.
6. Mound the potato mixture in the 2 reserved skins and place back on the sheet of foil. Return to the oven and bake until browned in spots, 10 minutes.

Ready to Bake

Baked Potatoes

Sliced Potatoes

Potato Mixture 

Filled Skins

Garnish with shaved parmesan and chopped herbs and serve.

Twice-Baked Parmesan Potatoes