PARMESAN TWICE-BAKED POTATO

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Parmesan Twice-baked Potato image

Categories     Potato     Dinner     Bake

Number Of Ingredients 6

1 pound 1 Russet Potato
3 tablespoon Grated Parmesan
2 tablespoon Unsalted butter, melted
2 tablespoon Sour cream
1 tablespoon Fresh parsley, chopped
1/4 teaspoon Salt and black pepper to taste

Steps:

  • Preheat oven to 450 degrees.
  • Pierce the potato with a fork, rub with olive oil and season with salt. Bake the potato on a baking sheet until flesh is fork-tender, 50 to 55 minutes; let cool.
  • Trim off the ends of the potato, halve crosswise, then scoop flesh into a bowl, eating about 1/8 inch around skins.
  • Mash potato flesh with 3 Tbsp Parmesan, butter, and sour cream. Stir in parsley and season filling with salt and pepper.
  • Stuff filling back into the skis and sprinkle with parmesan. Bake potatoes until browned and heated through, 15 to 20 minutes.

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