Description
These Garlic Herb Twice-Baked Potatoes are the ultimate comfort food side dish. Crispy on the outside, creamy and flavorful on the inside, they’re infused with fresh herbs and garlic for a rich, savory taste. Perfect for family dinners, holiday feasts, or weekend gatherings, this recipe transforms ordinary baked potatoes into a crowd-pleasing treat that everyone will love.
Ingredients
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4 large russet potatoes
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3 tablespoons unsalted butter
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1/4 cup sour cream
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1/4 cup milk
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3 cloves garlic, minced
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2 tablespoons fresh parsley, finely chopped
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1 tablespoon fresh chives, chopped
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1 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup shredded cheddar cheese (optional)
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1/4 cup grated Parmesan cheese (optional)
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
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Scrub the potatoes under running water and pat them dry.
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Pierce each potato a few times with a fork and place them on the baking sheet. Bake for 45–60 minutes, or until tender.
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Remove from the oven and let potatoes cool for 10 minutes.
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Slice each potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Place the flesh in a mixing bowl.
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Add butter, sour cream, milk, garlic, parsley, chives, thyme, salt, and pepper to the potato flesh and mash until smooth.
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Mix in cheddar or Parmesan cheese if desired.
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Spoon the filling back into the potato skins, smoothing the tops with a spatula.
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Bake the filled potatoes for an additional 15–20 minutes, until tops are lightly golden and edges are slightly crisp.
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Garnish with extra parsley or chives and serve hot.
Notes
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Russet potatoes work best for a fluffy texture.
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Adjust herbs or cheese to taste.
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Make ahead by preparing filling a day in advance.
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Avoid overbaking the second time to prevent dryness.
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Optional add-ins: sautéed spinach, caramelized onions, or roasted garlic for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 60–80 minutes