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°.
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.
% 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.