Description

There’s something special about a twice-baked potato — the contrast of a crisp skin with a creamy, cheesy interior makes it the ultimate comfort side dish. These Garlic Parmesan Twice-Baked Potatoes bring out rich, savory flavors in every bite. They’re perfect for cozy dinners, special occasions, or any time you want a restaurant-quality side made right at home. The combination of garlic and Parmesan creates a deep, buttery flavor that pairs beautifully with chicken, steak, or even a simple salad.

Ingredients

Scale

4 large russet potatoes, scrubbed clean
3 tablespoons unsalted butter, softened
½ cup sour cream
½ cup grated Parmesan cheese (plus extra for topping)
½ cup shredded mozzarella cheese
2 cloves garlic, finely minced
¼ cup milk (add more if needed for creaminess)
2 tablespoons chopped fresh parsley (optional for garnish)
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Olive oil for brushing

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Wash and scrub the potatoes thoroughly, then pat them dry. Pierce each one a few times with a fork to let steam escape during baking. Brush lightly with olive oil and place on the baking sheet.
Bake for 50–60 minutes, or until tender when pierced with a fork. Remove from the oven and allow them to cool for about 10–15 minutes so they can be handled easily.
Cut each potato in half lengthwise. Carefully scoop out the flesh into a bowl, leaving about ¼ inch of potato along the shell to keep it sturdy.
Add the butter, sour cream, minced garlic, Parmesan, mozzarella, milk, salt, pepper, garlic powder, and onion powder to the bowl with the scooped potato. Mash everything together until smooth and creamy. Add a bit more milk if needed to reach your preferred texture.
Spoon the creamy mixture evenly into each potato shell, mounding slightly. Sprinkle a little extra Parmesan cheese on top for added crispness and flavor.
Lower the oven temperature to 375°F (190°C) and place the filled potatoes back on the baking sheet. Bake for 20–25 minutes, or until the tops are golden brown and slightly crisp.
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.

Notes

For an even deeper garlic flavor, roast the garlic before mixing it in — it adds sweetness and complexity.
You can substitute Greek yogurt for sour cream to lighten the dish while keeping it creamy.
Make them ahead by preparing through the stuffing step, refrigerating, and baking just before serving.
To freeze, wrap each stuffed potato half tightly in foil and store for up to three months. Bake directly from frozen until heated through.
Add-ins like chopped spinach, roasted red peppers, or steamed broccoli can give your potatoes extra flavor and nutrition.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes