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Side Dishes

Parmesan Twice-Baked Potato

Creamy twice-baked potatoes are a great side dish for our Lobster Thermidor. They're decadent and cheesy — plus you can make them ahead, so your dinner for two is even easier!

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Ingredients

BAKE:

MASH:

Test Kitchen Tip

When it comes to a baked potato, russet is the best. Its high starch and low water content gives it a fluffy interior, while the skin bakes up crisp.

Instructions

Preheat oven to 450°.

Bake potato on a baking sheet until flesh is fork-tender, 50–55 minutes; let cool.

Trim off ends of potato, halve crosswise, then scoop flesh into a bowl, leaving about ⅛-inch around skins.

Mash potato flesh with 3 Tbsp. Parmesan, butter, and sour cream. Stir in parsley and season potato filling with salt and pepper.

Stuff filling back into skins and sprinkle with Parmesan. Bake potatoes until browned and heated through, 15–20 minutes.

Nutritional Facts

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