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!
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.
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.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 23g 114%
Cholesterol 104mg 34%
Sodium 392mg 16%
Carbs 63g 21%
*Percent Daily Values are based on a 2,000 calorie diet.