🥔🧄🧀 Creamy Garlic Parmesan Twice-Baked Potatoes
Golden, crispy skins filled with a creamy, cheesy garlic mash — these disappear fast 😍
🛒 Ingredients
- 6 medium russet potatoes
- 2 tbsp olive oil
- Salt & black pepper
- 3 tbsp butter
- 3–4 cloves garlic, minced
- ½ cup sour cream (or cream cheese)
- ½ cup heavy cream or milk
- 1 cup shredded mozzarella
- ¾ cup grated Parmesan cheese
- Optional: cooked bacon bits
- Optional: chopped parsley or green onions
👩🍳 Instructions
- Bake the potatoes
- Preheat oven to 200°C / 400°F.
- Wash potatoes, dry, rub with olive oil and salt.
- Bake directly on oven rack 45–60 minutes until tender.
- Prepare the filling
- Let potatoes cool slightly, then cut in half lengthwise.
- Scoop out flesh into a bowl, leaving a thin shell.
- Make it creamy
- Melt butter in a pan, sauté garlic for 30 seconds.
- Add to potato flesh with sour cream, cream, mozzarella, Parmesan, salt & pepper.
- Mash until smooth and creamy.
- Fold in bacon if using.
- Fill & bake again
- Spoon mixture back into potato skins.
- Sprinkle extra mozzarella & Parmesan on top.
- Bake at 190°C / 375°F for 20–25 minutes until golden and bubbly.
- Serve
- Garnish with parsley or green onions.
- Serve hot 🤍
⭐ Tips
- Add a pinch of paprika or chili flakes for heat
- Perfect side for steak, chicken, or holidays
- Can be prepped ahead and baked later
If you want a Creamy Garlic Parmesan chicken or potato skillet version, just tell me 😋
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