TWICE-BAKED SPUDS
This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Bake potatoes at 375° for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash., Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer., Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375° for 20-30 minutes or until heated through.
Nutrition Facts : Calories 416 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 728mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
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Renata domikiene
[email protected]The potatoes were a bit too milky. I would use less milk next time.
ibidapo faith
[email protected]The potatoes were a bit too buttery. I would use less butter next time.
Samuel thiongo
[email protected]The potatoes were a bit too oniony. I would use less onion next time.
Simon Heard
[email protected]The potatoes were a bit too garlicky. I would use less garlic next time.
Tila Chaudhary
[email protected]The potatoes were a bit too cheesy. I would use less cheese next time.
Alexia Arellano
[email protected]The potatoes were a bit too spicy. I would use less cayenne pepper next time.
Kizito Med
[email protected]The potatoes were a bit too salty. I would use less salt next time.
passang dorjee
[email protected]The filling was a bit too runny. I would use less milk next time.
Marc Limbuvala
[email protected]The potatoes were a bit dry. I would add more butter or milk next time.
Emmanuel Amaechi
[email protected]These potatoes were a bit bland for my taste. I would add more salt and pepper next time.
Esther peng
[email protected]I made these potatoes for a vegetarian friend and they loved them. I used vegetable broth instead of chicken broth and they were just as flavorful.
Carolitta
[email protected]I'm not a fan of sour cream, so I omitted it from the recipe. The potatoes were still delicious.
tracy Boulton
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to make a quick and easy side dish.
Brycen
[email protected]These potatoes were easy to make and turned out great. I used a combination of cheddar and mozzarella cheese, and they were so gooey and delicious.
Calvin Jouber
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover mashed potatoes.
Ah Milly
[email protected]I made these potatoes for a potluck and they were a huge success. Everyone loved them!
Abigail Berndt
[email protected]These potatoes were a bit more work than I expected, but they were worth it. They were the perfect side dish for my roasted chicken.
Chief Nadir
[email protected]I'm not a huge fan of potatoes, but these twice-baked potatoes changed my mind. They were so creamy and cheesy, and the bacon added a nice smoky flavor. I'll definitely be making these again.
Ripon sorkar Ripon sorkar
[email protected]These twice-baked potatoes were a hit at my dinner party. They were easy to make and so delicious. I especially loved the crispy potato skins.
Aamir Jaani
[email protected]My family loved this recipe! The potatoes were fluffy and flavorful, and the bacon and cheese filling was the perfect touch. I will definitely be making this again.