Delicious creamy vegetarian loaded Twice Baked Potatoes with cream cheese, sour cream, Cheddar, and Parmesan cheese. This simple, easy to make in the oven, potato side dish recipe is the perfect cheesy make ahead accompaniment to dinner that’s also perfect for a crowd.
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Feed a Crowd
This recipe is easily doubled for a crowd. I made 4 pounds of potatoes, or 20 potato halves, to take to Easter dinner. Easter dinner this year was 41 people, and I found that this was the perfect amount. We ran out of potatoes, but most people got to try them.
I love that they can be made ahead and kept in the fridge or cooler until ready to be baked.
For Easter I placed the pre-made potatoes in those aluminum foil baking trays. I used two trays. I covered the trays with aluminum foil. Easy clean up. I didn’t have to worry about getting my trays back from the host, and the whole thing could just go in the oven. No muss no fuss. It was perfect. And the trays were so clean that our Easter host simply rinsed them out and was going to reuse them.
This is also a great tip if you’re going to take food to a new mom or to someone who’s just gotten back from the hospital and you want to give them food. Use those disposable foil baking trays. You can write the reheating instructions right on the top with a sharpie too.
A few weeks ago we were looking in the deli case at the grocery store and they had these amazing looking twice baked potatoes. I decided that I could make them cheaper at home, and they wouldn’t be that much work.
So, I went about doing some research, and I found that many older recipes call for eggs in the center of the potatoes. No, that’s not what I wanted. I want a soft creamy and delicious, but still easy to make, side dish with cream cheese, Cheddar cheese, and Parmesan cheese. And, this is the ultimate best recipe for these easy to make, little vegetarian potatoes, that are made in the oven, and can be made ahead.
These are perfect to complete a special family dinner.
I love the smaller Yukon Golds for these twice baked potatoes. First, Yukon Golds are buttery-ier than regular baking potatoes like Russets. And, second, they are smaller and nice for a little side dish at a big meal.
I leave the potato inside a bit chunky; I like the different textures that the chunky potato gives. You could make it really smooth and fancy by using a potato ricer to smash the potatoes into a fine mash, then stir that into the milk mixture. Either way you go, rustic or fancy, these potatoes are super tasty.
Make it a meal with these menu items:
These potatoes go great with some Crock Pot Braised Beef, Shrimp in Cajun Spice, Veggie Stuffed Onions, and Roasted Green Beans.
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Twice Baked Potatoes
Twice Baked Potatoes
- 2 pounds medium Yukon Gold Potatoes about 5 potatoes
- 6 tablespoons butter
- 2 ounces cream cheese softened
- ¾ cup sour cream
- ¼ cup whole milk
- ¼ cup finely shredded Parmesan cheese
- ½ cup shredded Cheddar cheese plus additional for garnish if desired
- 1 teaspoon salt
- ½ teaspoon coarsely ground black pepper
- Preheat oven to 400° F.
- Scrub the potatoes clean, removing all dirt and any eyes (stems starting to grow). Pierce potatoes a few times with a sharp knife. Place potatoes on a cookie or baking tray, and bake for 1 hour, or until tender when pierced with a fork. Remove potatoes from the oven, and let cool on the counter.
- While the potatoes bake, prepare milk mixture. Place butter in a large (eventually all the potato insides will be added to this bowl, so make it big) microwave safe bowl. Microwave the butter in 30-second increments, stirring after each time, until butter is melted. Add cream cheese, sour cream, milk, Parmesan, Cheddar, salt, and pepper, stirring well to combine.
- When the potatoes are cool enough to handle, cut them in half lengthwise, and scoop out the inside, leaving about a ¼ inch of potato skin and flesh around the edges of the potatoes. Place the scooped out flesh in the large bowl with the milk mixture, or press the potato through a potato ricer into the milk mixture. Stir well to combine, smashing any large chunks of potatoes.
- Place the potato skins on a large baking tray or a 13×9-inch baking dish, and spoon the potato mixture into the skins. Potato mixture will mound up out of the skins. Sprinkle with additional Cheddar cheese if desired. Potatoes may be made ahead to this point and kept in the fridge until ready to bake.
- When ready to bake, preheat oven to 350° F, and bake twice baked potatoes for 20 minutes. Serve hot.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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